Ingredients- 1. Idly rice ( white boiled rice ) – 4 cups 2. Whole urid dhal –  1 cup 3. Salt. Method – wash  the given quantity of rice and dhal separately, and soak them in water each separately. Let them soak for about 3 hours. Then take the dhal first, and grind it in a grinder, adding water only little by little, make it into a very smooth creamy paste. You can identify it by seeing the colour of the paste, by grinding well the colour of the dhal will gradually change from cream to whitish. Touch and check whether all the dhal has grounded well. Now after this completes, take it out in a large vessel, now add the rice to the grinder little by little,grind it adding water in the same way. Check the grounded rice between your fingers. The texture should be like that of fine rawa. In this stage stop grinding and take the grounded rice in the urid dhal paste vessel. Mix both together well by adding enough salt to it. While mixing both with your hands, you can feel the consistency of the maavu, as it should not be too thick nor too thin. Leave the maavu in the same container  for whole night to ferment. You can see this,as the maavu will rise a little the next day. If your country is cold, do this grinding process in the morning, and keep the grounded flour after completion under the sun. After this leave the container with the flour on the kitchen top for the whole night. This will help a little to the flour to ferment. Next day mix again the flour from top to bottom,make idlis as you wish. Idlis goes well with sambar and chutney.