Wash the brown rice, idli rice and urad dal twice, soak with fenugreek seed and aval for 8-10 hours in room temperature water. Drain the soaked water completely

In a mixie jar take 1/3 quanity of the mixture with 1/4 cup of water and grind it till it becomes a fine batter, leaving time in between to avoid mixie for becoming hot

After every interval Open the jar lid, mix once and grind till it becomes smooth. Transfer the contents to a big utensil to hold the fermented batter

Repeat steps 2 and 3 for the remaining soaked mixture and grind; add the batter to the same utensil

Add the required salt and mix well ( I generally mix with hand). Cover the vessel with a plate and let it ferment over night or 12 hours. I keep the batter vessel over a plate, so that after fermenting if the batter overflow the batter won’t mess the kitchen top:-)

After the standing time the batter would be raised well. Mix it once using a ladle

Idli:

• Grease the idli mould with little oil. Pour ladle full of batter to the idli mould ( around 3/4 of each indent) and cook them in idli steamer/ cooker for 10 -12 minutes or until done. After the steam relases, remove the cooked soft idli with the help of spoon and serve hot with chutney and sambar

Dosai:

• Add little water to make it a thin batter(Usual dosai batter consistency). Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it to make a thin dosai. Drizzle oil and flip after one side is cooked and cook other side. Serve hot dosa with onion chutney/tomato chutney/ tomato Thokku/ chow chow peel chutney

Paniyaram:

• Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan and cook for 2 minutes on one side. After one side is cooked well, turn the paniyarams and cook the other side. Flip carefully and cook until it is done