Kalyani Athai’s Idli

3 cups idli rice

1 cup urad dal w/o skin but whole, not split

1 tsp methi seeds

Add just enough water to cover the rice.  Do the same with the
urad dal & methi seeds combined.  Put both in the fridge
overnight. In the morning, grind them separately and mix.  
Then keep outside for a day and night to ferment. Make idlis
the next morning.

Note:  For regular idlis, can use idli rava in place of the idli rice.  
In that case, just mix the idli rava with the ground urad dal and
methi seeds.

Note:  For dosas, use rice (can use regular rice or rice flour).