Soak the urad dal overnight or you can soak it for 5-6 hours. Then grind it in the grinder and while grinding the dal you can add the methi seeds to it too. Make sure the batter is not very coarse. Before you give it a final grind, add poha to it and grind it one last time.

To this mixture add idli rava and mix it well. You can transfer the mixture into the pot and cover with the lid to "Venting" position. Press the "Yogurt" and "Less". If you keep it at the normal or high it will too warm. Set it for about 8-10 hours. Once the batter is fermented you are ready to steam your idlis

I used the instant pot for steaming my beautiful idli. Add 2 cups of water into the pot and heat it up using the Saute mode for 5 mins. Grease the idli mould and fill up the cavities with a big spoon full of batter. Make sure you don't over fill it.

Once the water is heated, press cancel to stop the saute mode. Place the idli mould and close the lid. Make sure it is set to Venting. Press Steam and let the idli steam for 11 mins and quick release (QR). Take the idli mould out and let it stand for a couple of mins. With the help of the butter knife you can take the idli out of the cavity one by one.

I made 16 at one time and my entire batter was done in about steaming it 3 or 4 times. You can serve them with hot sambhar and coconut chutney.