soak both the grams in water for 6-8 hours
grind them into a paste with garlic and chilli using very less or just 1-2 tbspn water
transfer to a large bowl and keep covered for 3-4 hours to ferment
post fermentation, add salt and soda to the batter and mix well
grease the idli trays with oil and fill up 2/3rds capacity with the batter
steam for 8-10 minutes
let cool and demould the idlis
serve with your choice of chutney/sambhar/veg stew
alternatively prepare dosas with the same batter. the process remains same; except skip adding the soda to the batter .g
