Idli Dosa Batter

Steps

1. Combine idli rice, urad dal, poha, and methi in a large bowl.
2. Rinse the mixture well with water.
3. Add enough water to cover and soak for 4 hours.
4. Drain the soaked mixture and transfer to a wet grinder or mixer grinder.
5. Add water as needed and grind for about 30 minutes until smooth and fluffy.
6. Transfer the batter to a large bowl, cover, and let it ferment for at least 8 hours, until risen and airy.
7. Gently mix the fermented batter.
8. Take out the amount of batter needed; refrigerate the rest for up to a week.
9. Add salt to the portion being used and mix well.
10. Use the batter to make dosa (spread thin on a hot griddle) or idli (steam in idli molds for 10 minutes).
11. Serve hot; store remaining batter refrigerated for up to a week.