Rinse rice.. Rinse the poha and add to the rice. Add water. Mix well. Cover and keep the rice and poha to soak for 4 to 5 hours.

In a separate bowl, rinse the urad dal and methi seeds a couple of times.
Soak the urad dal with methi seeds separately in water for 4 to 5 hours.

First, grind the urad dal and methi seeds with ¼ cup of the reserved water for some seconds. Then add another ¼ cup and continue grinding until the batter is smooth, fluffy, and light. Transfer the urad dal batter to a bowl.

Drain and grind the soaked rice and poha with water in batches to a smooth, slightly grainy consistency.

Mix both the batters together in a large bowl or pan. Add salt and mix well using clean hands or a spatula.
Cover and let the batter ferment in a warm place for 8 to 12 hours or until it doubles in volume.

Grease the mini idli molds.
Pour the idli batter in the molds and steam the idlis in a steamer or idli cooker. Steam for 15 to 20 minutes or until the idlis are done. Demold the idlis.

Heat ghee or oil in a wide pan and add mustard seeds when done add the curry leaves in it and saute for a while.

Now add the idlis and stir in the ghee for few seconds and then add the idli podi and mix well... On low heat saute for a minute so the spice mix stick to the idlis. Turn off the heat..

Now ready to serve with chutney and sambar...