Wash and soak green gram for 5-6 hours.

Wash and soak urad dal separately for 5 hours.

Grind urad dal in a mixer grinder adding water little at a time to a fluffy batter. To get fluffy batter, after you finish grinding it in the regular mode, use the whipper button in the end for few minutes to get fluffy batter. Remove the ground batter and keep it aside.

Grind the green gram adding needed water to a smooth consistency.

Add the green gram batter to the urad dal batter. Add salt needed and mix well.

Leave it to ferment overnight or for 5-6 hours.

Mix the fermented batter well. The consistency of the batter should neither be thick nor thin. The batter is ready to make either idli or dosa.

Bring water to boil in an idli steamer or kadai. This is a very important step.

Grease the idli mould with oil. Pour a ladle of batter in all the cavities.

Close it with a lid and steam cook for 15 minutes or until done.

Once cooked, leave it for 5 minutes. Then dip a spoon in water and remove the idlis. In this way, idli will not stick to the mould and there will be no wastage.

Soft and spongy idlis are ready. You can make dosas with the same batter.

Enjoy healthy and nutritious idli and dosa with any chutney of your choice.

Storage and Shelf life - Store it in the refrigerator and use it within 2 days.