Soft and supple idli make ideal breakfast, chennai idlis are that kind.
Clean and wash the rice. Boil water in a pan. Put the rice in it and soak it for four hours.
Soak urad dal in regular water for two hours.
Grind both of them separately to a smooth batter. Later, mix them in a wide bowl.
Wash the semolina and soak it for ten minutes, mix it in the batter and keep it in a warm place to ferment, preferably overnight.
Add salt to the batter and mix it well.
Take the idli stand, put the batter in each of the cavity, steam it for fifteen to twenty minutes.
Once, it is done, let cool, then remove and serve with coconut chutney and sambar.