Ingredients:

• Chamai                                  : 1 cup
• Urad dal                                 : 1/4 cup
• Flattened rice(Aval/Poha)      : 1/4 cup(optional)
• Salt to taste

Method:

• Soak urad dal and rice seperately  for one hour.  If using poha soak it just 10 mins before  grinding.  
• Grind  it and keep it for six hours for fermentation.  We can grind it previous night and make idli next day morning for breakfast.
• Poha is using for making idlies softer.  But without poha also the idli was soft.

• Next day morning mix the batter well and pour it in idli mould and steam it. When cooked remove from the mould and have it with chutney or sambhar.