Begin by rinsing the rice, dal, and fenugreek seeds in cool water several times. Then, soak them in a large bowl with plenty of water for at least 4-6 hours. If you can't grind the batter the same day, you can refrigerate the soaked ingredients and use them the next day.

Once soaked, drain the water and transfer the mixture to a large container. Fill the container only halfway to allow space for the batter to rise during fermentation. Use your clean hands to mix the batter thoroughly.

Cover the container loosely and let it sit in a warm area, such as on the countertop or in a warm oven, overnight. When the batter has risen and has a fermented aroma, gently stir in the salt.

To make idlis, fill a steamer vessel with 2 cups of water and bring it to a boil. Lightly grease the idli molds with a few drops of oil and pour the batter into the molds, filling them slightly under to allow for rising.

Place the molds in the steamer, cover with a lid, and steam for 8-9 minutes. You can check for doneness by inserting a toothpick; it should come out clean. Be careful not to overcook, as this can make the idlis dense and hard.

Once cooked, carefully remove the hot idli molds from the steamer and let them cool for a few minutes. Use a spoon to gently take out the idlis, which should come out easily due to the greasing.

For dosas, heat a well-seasoned dosa pan over medium heat. Sprinkle a few drops of water on the pan; if it sizzles, it's ready. Add a few drops of sesame oil and wipe it with a paper towel.

Pour about ¼ cup of batter in the center of the pan and quickly spread it in concentric circles to form the dosa shape. Drizzle a little ghee or oil on top and around the edges.

Cook for a couple of minutes until the bottom turns golden brown, then flip with a wide spatula and cook the other side for a few seconds. If the batter is spread thinly enough, you may not need to flip the dosa.

Serve the dosa immediately or keep it warm while you prepare additional dosas.