Soak dal, rice and fenugreek separately overnight.
Soak poha for an hour.
Start the grinding the next day.In a blender add the fenugreek seeds first with little water and grind. Add poha and grind again.
Now add the drained and washed dal with 1/2 cup water(can add more water if required).
It will be frothy, scrape down and add the rice, grind with minimal water.Batter should be thick.
Remove and pour out into an aluminium utensil. Add salt.
Cover and let ferment in a warm place for another 7-8 hours, or till well fermented.
Just before serving, add salt to the batter, brush idli moulds with ghee and spoon tablespoons of the batter into each mould, fill almost till the top.
Heat water in a pressure cooker/Idli steamer and bring to a rolling boil.Place idli stand in cooker and steam for 10 minutes on a high flame.
Turn off flame but take out idlis only after 5 minutes.
Serve hot with sambhar and coconut chutney.