Soak the millets for six hours and black gram for four hours.

Grind them for about 20 to 30 min in a wet grinder by adding water to get a thick batter, thicker than that of dosa.

Transfer the batter into a shallow vessel, put salt and add idli ravva.

Divide the batter into two equal halves, one half keep in the fridge and the other half is left outside for fermentation.

Before preparing the idlis mix the batter (in the fridge) with the one left outside. Donot stir much while mixing as stirring leads to hardened idlis.

Now grease the idli trays with ghee/ oil.

Take a small ladle, pour the batter on to the tray to get round shaped idlis.

Keep the trays in idli container. Let them cook for 10 min on medium flame, and continue cooking for another 5 min on sim flame.

If idli container is not available, a cooker can be used without putting the ‘weight’. Cooking time is same.

Tastes good with coconut chutney.