Soak idli rawa and poha in water for two hours.

Wash urad dal and soak in water for two hours.

Grind idi rawa and poha with a little water to a smooth batter. Transfer into a bowl.

Then grind urad dal separately to a smooth paste using little water. Transfer into the same bowl. Mix the two batters and allow set aside to ferment for eight to ten hours.

Heat sufficient water in a steamer. Grease the idli moulds. Add salt to the batter and mix well. Adjust consistency. Pour spoonful of batter into the moulds and place them in the steamer. Steam for about ten minutes or till done. If a skewer inserted into an idli comes out clean, the idlis are done. Take the moulds out and set aside to cool slightly before demoulding the idlis. Serve hot with chutney and sambhar.