Wash and soak dal and rice separately for 6- 7 hours. Grind the dal till very smooth. Add little water while grinding. Remove and keep aside in a big container. Then grind rice fine to sooji consistency. Add water while grinding. Remove and mix well with dal paste and add salt to taste ( batter shouldn't be too watery ) . Cover and keep it for fermenting for 8 hours. Grease the idli container with a little oil. Pour batter and steam idli cooker for 15 - 20 minutes.
2)Soft - Idli:
Soak Idly rice and Methi together in water for about 5-6 hours. Soak urad dal in water for 3 1/2 hours. Drain the water from urad dal and grind it in mixer / grinder with little water. Fine grind it until the mixture is frothy. Keep aside. Now drain water from soaked rice and methi. Grind these along with cooked rice and little water in mixer / grinder . Now mix the ground items and add salt. Allow it to ferment for 6 - 8 hours ( or overnight ). Then make idlis.
Wash and soak urad dal and rice separately for 6 - 7 hours. Grind the urad dal and cooked rice to a very fine paste . Add little water while grinding. Remove and keep aside in a big vessel. Then grind rice with little water. Remove and mix with dal paste and add salt to taste. Cover and keep aside for 6 - 8 hours. Heat dosa tawa. Apply little oil. Pour 1 ladleful of batter and spread it in a thin layer ( 1/4 inch to 1/8 inch thickness ). Sprinkle ghee on top. Cook till done . Then remove it carefully. Serve hot.
Grind together masala ingredients to a coarse powder. Boil dal , turmric powder , oil and 1 cup of water in a pressure cooker for 15 to 20 minutes. Cook the drumsticks with onion, tomato , brinjal , salt , tomato , tamarind paste and asafoetida powder. Add the cooked dal to the vegetable mixture. Add sambar masala and boil again for 10 to 15 minutes. Add seasoning and serve with dosa / idli. Seasoning: Heat oil in a pan.Add mustard seeds. When they splutter, add broken red chilly and curry leaves. Fry for 2 to 3 minutes.