Idli made the south indian way

Soak boiled rice and methi separately overnight. If you have a tabletop grinder then as you start grinding the rice, soak the urad dal with just enough water. If you are using a mixer grinder soak urad dal for half an hour and keep it in the refrigerator as Urad dal should be ground with minimum water, and the mixer grinder should not get heated up.
Grind rice finely in thick batter and smooth consistency without any grains. Grind urad dal sprinkling water and it should fluff up as a smooth thick fluffy batter. You may add methi with the urad. Then mix both the batters well adding enough salt. Let the batter ferment but not get sour. Grease the idli mould with til oil. Mixup the risen batter well with a ladle and pour into the greased mould. Steam in a cooker. When the steam is released well,bring down the flame and steam for just 3 minutes. remove from the mould after it cools down a bit. You will get the most fluffy and delicious idlis.