Firstly In a wide vessel add raw rice, urad dal, flattened rice, and fenugreek seeds and wash well

Add water and soak for 5 hours

After the dal and rice are well soaked, refrigerate it for half an hour

Transfer everything into the mixie jar and grind in regular intervals into a slightly coarse batter

Furthermore, add salt and grind once

Transfer the ground batter into a vessel and mix well with your hands

Ferment the batter overnight turning on the oven light or in the instant pot

The next day morning take out the batter and mix well

Add water to the idli steamer

Furthermore, add sesame oil to the idli mold and grease

Fill the idli mold with the batter and place it on the idli steamer

Cover and steam cook for 10 minutes or until the idli are cooked in low-medium flame

Turn off the stove and let it cool

Sprinkle little water and grease a spoon with little water and unmold the idli

Drizzle ghee and Offer it Amman. serve with Sambar, Chutney, and Idli podi

Add water to make it dosai batter consistency

Heat the griddle and add a little batter

Spread and drizzle ghee. Cook both sides and serve immediately