Soak all the ingredients, except salt, 6 – 8 hours
Grind to a fine paste and leave to ferment overnight.
Next morning add salt to the batter and stir well.
Lightly grease the idli moulds with oil, and pour in sufficient batter.
Steam in the steamer for 12-15 minutes – the idli should be soft and springy to the touch, not sticky.
Cool the mould and remove idlis with the help of a spoon.
Serve with chutney and sambar.