Without washing, grind urad in food processor to a fine paste. Add

Instructions

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   especially in colder climates like the Frisco Bay Area, because their

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   batter doesn't rise. This is an unnecessary compromise, and people so

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   inclined may just has well go to Pasand and eat their idli bricks. The

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   fermentation process depends on the presence of wild yeast, which

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   appears to stick well to the urad and to the methi. Soaking the dal

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   uncovered allows you to "catch" additional yeast from the air. Don't use

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   baking soda, baking powder, yeast, or yogurt to "help" fermentation.

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   I've conducted controlled experiments on these agents, and methi