Wash and soak rice and urad Dal separately for 4 to 5 hours. To that rice add few methi seeds.

Drain and blend the rice with urad Dal in a blender to get a smooth batter

Transfer the batter in a big vessel and keep it for fermentation for 5 hours at least. Then to that add little bit of salt and an eno to it. Eno makes Idli more softy and spongy.

Grease the Idli moulds with ghee or oil and pour the batter in each mould.

Steam the Idlis for at least 16 minutes. Till it get spongy.

The transfer it in a hot case and serve it to your family with sambhar or coconut chutney.