Clean rice and urad dal, chana dal and wash them thoroughly.
Soak them in water for 6-7 hours or overnight, separately.
Soak the fenugreek seeds as well.
Drain out excess water from dal and fenugreek seeds and grind them finely, using very little water.
Transfer the dal paste into a bowl.
Drain out the water from rice as well and grind them bit coarsely in a mixture jar.
Mix dal and rice paste really well. prepare a thick and dense batter.
You would save this consistency by adding 1 tsp salt.
Cover the prepared batter and keep aside on warm place for 8-10 hours to ferment.
Once the batter is fermented and turns puffy, the batter is ready for making the idlis/dosa.
Use these batter for making soft idlis, dosa, uttapams, appams.
Serve these south indian dishes with steaming hot sambhar or coconut chutney or tomato chutney.
You can store the prepared batter in refrigerator for 4-5 days and use it for any South indian dishes.