Soak the lentils for 4-8 hours
Discard the water, add 2 tsp of salt and fresh water, enough to grind smoothly, trying to keep the batter as thick as possible.
Cover the batter and keep in a warm place overnight to ferment.
Once the batter is fermented, it will rise about an inch or so. Mix it well with a ladle and add water if the batter is too thick. It should not be runny like pancake batter or it will not steam well.
Lightly grease idli trays.
Scoop batter into idli trays and steam for 5 minutes.
Turn off the flame and keep covered on the flame for an additional 5 minutes. At this point, the idlis should slide off the trays.
Serve with tomato or coconut chutney or sambar.
