First, rinse the urad dal and the parboil rice well.

Next, take a bowl and soak the urad dal and methi seeds in an adequate amount of water for about 6-7 hours.

Take another bowl and soak the rice in water for about 6-7 hours.

Before an hour of blending, wash the poha well and then soak it in water.

Cover and let it rest for about an hour.

Strain the lentils, rice, and poha.

Next, take a blender and transfer the urad dal, methi, and ¾ cup of the strained water of the urad dal.

Blend them into a fine and smooth batter. Add a bit of water if needed. We don’t want the mixture to be extremely thick.

Transfer them into a bowl and keep them aside.

Next, transfer the parboiled rice or idli rice along with the poha into the blender.

Add ¾ cup of strained water into the blender and blend the rice into a smooth batter.

Now, take a large mixing bowl and transfer the rice batter into it.

To this, add the dal batter and combine well.

Fold in and mix from all the sides and the bottom so that they blend in well. It is better if you mix them with your clean hands.

The consistency should be thick but pourable.

Cover the mixing bowl and let the batter rest for at least 8-10 hours. This will ferment the batter which will be perfect to make idli.

After the resting time, the batter will rise and will become almost double its amount.

Remove the cover and stir the battle nicely.

Add rock salt to taste and combine again. Stir it for a minute or so and keep aside, covered.

Take a steamer and add an adequate amount of water.

Put it on flame and let the water come to a boil. Keep the flame on medium.

In the meantime, grease the idli molds with vegetable oil.

When the water comes to a boil, pour the batter on every mold and place the mold into the steamer.

Cover and steam the batter for 10-15 minutes.

After 10 minutes, remove the cover and check if the idli is done by poking the middle with a wooden skewer or a fork.

Cook them if not cooked otherwise transfer them to a plate.

Repeat the process with the leftover batter.

Sprinkle a bit of red chili powder or idli podi (if available) on the Idlis as a garnish.