Put the dal/rice/poha or cooked rice/fenugreek seed in the mixer, add correct amount of water, for idli making we need a thick batter, grind till you get a smooth and fluffy batter.
Pour the batter in large bowl and mix well.
Add salt and again mix it. We can put salt after fermentation of batter also.
Cover the bowl with a proper lid and let the batter ferment for 9 to 10 hours.
Grease the idli moulds
Pour the batter in the moulds and steam the idli in a steamer.
Steam for 10 to 12 minutes
Serve hot with chutney and sambar.
Remaining batter pour in an air tight container and keep in the refrigerator for 2 to 3 days.