Wash your rice rava 3-4 times until the water runs clear. Then, add some more water to cover it and soak for 8 hours or overnight.

Separately we’ll wash and soak our whole urad dal for 8 hours or overnight.

Once soaked, drain the urad dal. Wash the poha in a strainer under running water and add this to the urad dal.

Blend this mixture into a smooth paste. Add cold water if needed while grinding. We don’t want the batter to become too runny, it should have a pancake batter consistency. Also, be careful not to over-grind the batter.

Transfer this to a mixing bowl. Squeeze out the excess water from the soaked rice rava and add it to the batter.

Use your hands to mix this together to incorporate air into the batter. The warmth from your hands will help kickstart the fermentation process. If needed, add some water to adjust the consistency.

Make sure your batter is in a large bowl as its volume will double while fermenting. Cover the bowl and let this rest overnight in a dark and warm place to ferment.

After fermenting, add in the salt and give this a mix. If needed, add some water to adjust the consistency.

Preheat your idli steamer with water. Place a damp, white, cotton cloth on your idli molds. Fill your molds with the idli batter.

Steam on high flame for 4 minutes and on low-medium flame for 8-9 minutes or until done.

Carefully unmold your idlis and these are ready to serve with a generous drizzle of ghee, podi, sambhar, rasam, and coconut chutney! Enjoy!