Wash rice, urad dal, methi seeds, and any millets until water runs clear
Soak rice, urad dal, methi seeds, and millets together or separately for about 4 hours
Grind everything with water gradually to reach a ribbon-like pouring consistency
Let ferment overnight in a warm place like a switched-off microwave or oven
Next morning, batter will be airy and bubbly, ready for cooking idlis and dosas
Refrigerate after fermentation to stop over-fermenting
Add salt just before cooking (optional, avoid for babies under 1 year)