Firstly, take a bowl and add 2 cups rava and 5 cups water and mix well.
Further, keep aside for approx. one hour at room temperature.
Simultaneously take another bowl and we'll be adding ¼ cup of poha, ½ cup of urad dal, and fenugreek seeds to it. Fenugreek seeds will help in the fermentation process.
Now add 2 cups of water and mix well.
After that, keep this aside as well for 2-3 hours at room temperature.
From the rava idli bowl, drain any leftover water.
But from the dal bowl, we would save the water and keep it aside. we will use this water to grind the idli batter.
We’ll take both the mixture of these two bowls now in a grinder and grind them pretty well.
In case you need any water you can use the water you have saved from urad dal.
Further, keep adding the water gently until you get a thick and dense consistency.
You would save this consistency by adding 1 tsp salt.
After that, cover it and keep it aside for 2-3 hours.
After 2-3 hours you’ll get nice creamy batter.
Finally, use this batter for making restaurant-style soft idlis, dosa, uttapams, and appams.
Serve these South Indian dishes with steaming hot sambhar or coconut chutney or tomato chutney.
You can store the prepared batter in the refrigerator for 1-2 days and use it for any South Indian food.