Method:

Rinse millet, drain water in it, soak it by adding fresh water, rinse urad dal and flattened rice soak it separately. Soak it for 3 hrs.

Drain the soaked water completely, if you are grinding in a grinder, put all the soaked ingredients together, blend it to a super fine paste by adding water to grind, the consistency of the batter must be similar to normal idli batter consistency. If you are grinding in a mixer jar, grind Uradal to a smooth paste, add water to grind, remove the prepared batter and collect it in a vessel, then add Millets and poha in one or two batches, grind it to a smooth paste, add it to the same vessel, combine properly and Keep the batter for fermentation for 10 hrs or over night.

In the morning the batter rises  in quantity, add salt to taste mix with the batter.

Grease the idli moulds with oil, add/ fill a ladle of batter in it, steam it for 15 min in a steamer or in a pressure pan ( add enough water to the base then assemble the idli stand, steam it without putting the whistle to the pan.) Rest it for 5 min, in the steamer.

Open the lid of the steamer,  remove the prepared idli’s with a (wet) flat spoon carefully.

Serve hot with your favorite chutney, sambar and chutney powder.