Preparation of Idli:
Soak urad dal for atleast 4-5 hrs.
Grind urad dal until it become smooth and thick in consistency. Do not add access water while. For me it took 1/2-1 cup water.
Pour the urad dal batter out into a pot big enough for it to have room for the batter to ferment and rise.
Whip up the batter with your hands till it get light and frothy.To test whether the batter is completely done or not,put a small dollop of batter in a vessel of water,if it floats then the batter is done.
In between soak the idli suji or idli rawa.
Squeeze out the water from the Idli Rava and add to the Urad Daal batter. Mix it well.
Cover and allow the batter to ferment in a warm place overnight .
Once the batter has fermented, it will rise.
Add Salt to your taste.( I recommend to add salt after it has fermented, because salt decreases the process of fermentation.)
In a stock-pot or a pressure cooker(with out whistle), add about an inch of water and allow it to come to a boil.Grease the idli stand.Spoon a ladle full of batter into the Idli stand.
Stack up the idli plates in alternates, avoid one directly over the other giving the idli space to rise.
Steam it for 10-12 mins.Let it rest for another 5 mins.
Serve with Sambar and Coconut Chutney.