Idli

If you are grinding in a wet grinder this is the proportion:

Parboiled idli rice: 4 cups and  meals rice 1 cup (soaked for 3 hours separately after washing the rice 2 times)

Urad Dal : 1 cup (Take the dal 2 hours after soaking the rice and methi seeds. Wash 3 times and soak just for 1 hour in 3 cups of water. Don't wash again. Use this water for grinding)

Vendhayam (Methi) seeds (optional): 1 tsp. (soaked for 3 hours in a bowl separately, after washing thrice)

Method:

Drain the urad dal and vendhayam. Save the water for use while grinding. Put in the dal and vendhayam together and start the grinding process. Add the water now and then and grind till it is light fluffy. It should take about 20  minutes to incorporate enough air for soft idlis.

Rest the grinder for 15 minutes. Wash rice thoroughly again. Grind it in the machine adding water and mixing with spatula from the top now and then, till it is of a smooth but slightly grainy consistency. You can add half cup cooked rice or half cup washed aval with the riceat first for softer idlis.

Mix the two pastes together with 1 tablespoons of salt. Wash the grinder with 1 cup of water and add this too. The batter should be of easily pouring consistency slightly thinner than cake batter.

Leave it to ferment which should take 5-7 hours in a warm climate. Keep it in the fridge after it had risen. Stir well before use. Make idlis using the idli moulds and steam for 7-10 minutes.

If you are using a mixer:

For 3 cups of parboiled rice, use 1 cup of urad dal.