1. Strain the soaked urad dal and reserve the water in fridge or freezer for few minutes to make it cold quicker
2. Add the strained urad dal in the biggest jar and grind it to smooth, frothy and fluffy batter with up to 1/4 to 1/2 cup of reserved water that is cold or just use very cold water.
• Ensure you add cold water little by little just to aid the grinding. 
• The mixer grinder tends to get hot so use only very cold water or ice cubes to aid the grinding.
3. Transfer the batter into a large bowl deep enough to store the batter for fermentation as the batter will double in quantity.
4. In the same jar, add two to three fistful of the rice from the rice bowl. (Don't have to strain the soaked rice bowl)
• I grind the rice in three batches in largest jar. I have noticed using bigger jar but little quantity makes the grinding faster and smoother. 
5. Add the reserved cold urad soaked water or plain cold water little by little and grind the rice till smooth or till fine grainy consistency. You will not need more than a cup of water to grind all of the soaked rice in two to three batches. 
6. Transfer the rice batter in to the bowl containing the urad dal batter.
7. Add 1 to 2 teaspoon salt or as per taste. 
8. Mix the batters very well using your right hand
9. Cover the bowl lightly or use a cling wrap and make a few holes and allow the batter to ferment overnight for 8 to 10 hours. 
• The timing will vary depending on the temperature and weather conditions of your city
10. In Yanbu, during winter, fermentation takes more than 14 hours and summers, it takes less than 10 hours
• During winters I add a teaspoon of yeast after 8 hours and then use the batter in couple of hours. 

1. After 8 hours, check if the batter is fermented – you will know this when you see the batter has risen. Keep it for another couple of hours if it has just started to ferment. 
2. Don’t over-mix the fermented batter. 
3. Add enough water into the steamer and let it boil 
4. Grease the idli moulds with very little oil (which I forget almost every time I pour in the first mould)
5. Pour the batter into the moulds and steam on medium flame for 10 minutes.
6. Remove the moulds from the steamer and keep it out for couple of minutes before trying to un-mould the idlis 
7. Use a thin spoon or butter knife to remove the idlis from the mould and keep them in hot pack 
8. Serve hot with choice of chutneys or sambar or both or even with Idli podi
• Day 1 batter is best to make idlis 
• Day 2, make dosas
• Day 3, make dosas or uthappams 
• If you want to make dosas on the first day itself, then dilute the batter by adding a little more water and use it. You can also add a little sugar to the batter that will give crispier and golden brown dosas

METHOD:

1. Heat ghee in a pan and roast the desiccated coconut till golden brown. Be careful not to burn. Take off heat if the pan gets too hot. 
2. Mash the banana and add it to the cooled jaggery or brown sugar syrup
3. In another bowl mix all the dry ingredients and add banana mixture and fried coconuts to make a sticky dough.
4. Heat enough oil to deep fry the undan poris. 
5. Keep a bowl of water ready to wet your fingers each time to make the desired size of balls 
6. Drop enough balls in the hot oil carefully and fry until golden brown on medium flame.
7. Serve hot with hot tea!