hi Jyoti.. there s different boiled rice fa idly.. but u can try cooking rice too.. if its not suitable fa idly.. then u can use fa making dosa.. it won't be wasted.. so try first whatever u r available...

whole urad has to be taken ??

thank u so much everyone... which rice are to be taken ? normal cooking rice or some other rice ?

ing<b>redients for the Idli Batter:</b><br> 2 cups of rice&#160;<br> 1 cup of&nbsp; urad dhal <b>How to Make Idlis:</b> 1. Soak the rice and dal separately, the dal for about an hour and the rice for about 4 hours. Add the fenugreek seeds to the urad dal while soaking. 2. Grind the urad dal first, with just enough water to grind it to a smooth paste. Once done, remove and set aside. 3. Next, grind the soaked rice. When its almost done but still grainy, add the cooked rice and salt. Grind until smooth and add to the already ground urad dal. 4. Fold together until well combined. Leave in a warm place undisturbed for atleast 8 hours or overnight. Leave enough room in the vessel for the batter to ferment and rise. 5. Once fermented and risen, mix well to let all the air bubbles to escape and the batter to come together well. Don&#8217;t overbeat, and if its too thick, add a little water. For idlis, the batter should be slightly thick but of pouring consistency. 6. Pour into oiled indli moulds and steam for not more than 12 minutes. Overcooking idlis can result in very hard idlies and a dry crust on top. Its better to undercook them even, but make sure you don&#8217;t overcook idlis

soaking rice nd dal not exceeding half an hour is a trick fa soft idly.. after grinding them separately....keep it mixed fa fermentation upto 8 to 9 hrs... fa example..