First of all clean and wash rice daal with fenugreek seeds in running water and then soak them for at least 5 6 hours. Rice should be soaked separately.
After that throw that extra water from the rice and dal and grind them separately.
Daal should be grinded like a soft paste add water if needed.
Then Rice should be grinded little coarse with the help of little water.
Take a big bowl and mix them together. Batter should not be too dilute .It should be in flowing consistency.
Now batter is ready for fermentation. In winters it takes 20 to 24 hours and in summer it takes nearly 10 to 12 hours .Keep it in some hot place
After fermentation take it out and put little salt mix it again 3-4 times with the help of spoon.
Now take 3 medium bowls put 2 tbsp each batter in each bowl. Then in one bowl mix grated carrots and in second one mix chopped green coriander leaves and the third one will be the plain.
We can store batter in refrigerator for 4-5 days.
keep a pressure cooker without whistle with one small one cup of water in it . When it starts boiling slow the flame.
Now take idly stand apply little oil on it with the help of brush or neat and clean fingers and drop 1/2 tsp.of batter in it of different mixture in each tray.
Open the lid and keep that stand in it carefully and close the lid. Slow the flame and open it after nearly 4-5 minutes.
Prick toothpick in it, if it comes out clear that means they are cooked.
If little batter sticks on toothpick then keep it for a minute more. Check it again.
Take them out and serve them with nariyal chutney, sauce,dhaniya chutney acc. to your choice