Soak rice and methi, dal and beaten rice separately for about two hours.

Using a grinder, grind dal first till it is fluffy. Now you can add rice and methi seeds.

When half done, add the beaten rice. Do not grind fine. Let the batter be of little coarse paste.

Remove from the grinder and add the ragi flour. Add more water if necessary. Let the batter be thick.

Add salt. Place the batter in a warm place for about 5 hours or till it is fermented well

After the batter is well fermented, give a mix and pour into idli moulds and cook on medium for about 12 minutes.

Serve hot with chutney or sambar.