Soak the black gram and rice separately in two different bowls, for approximately four hours prior to grinding it into a thick batter. Grind the ingredients separately, by adding sufficient water. Add salt to taste and blend the batter well and keep it overnight for fermentation. Next morning once again, mix the batter with a spoon and pour into the Idli moulds and steam it for five/ten minutes.
Cooking oil can be applied on the tray, before the dough is poured into the same, so its easier to take the cooked idlis from the tray.
To make the idli soft, add two table spoons of cooked rice while grinding the rice in the grinder/mixie.
One table spoon of Fenugreek may be added for extra flavor.
Idli can be had with Coconut Chutney or Sambar