Soak dal and rice(usually rice for idli dhokla or dosa we use spoon rice masoori or krishna kamod) 6 to 8 hours then drain water and grind in mixy with curd or buttermilk and make like paste keep aside for ferment to hot place 8 hours now add salt mix well heat steamer pan and grease with oil idli plate

When i make idli dhokla always baking soda and oil and some curd in every plate not in all batter of idli so take bowl add some batter add baking soda, oil 1 tsp hot water and curd mix well and batter arr very fluffy direct add in idli plate cover lid for 5 to 7 minutes on full flame check spongy idli is ready to serve with sambhar and coconut chutney