hi ladies!! i want to know how to make good idli batter. i use rice and urad dal for this. i take 3 cups of rice and 1 cup of urad dal. i soak it overnight, and then grind it to a batter in the mixer the next morning, and then leave it for some 8-12 hours to ferment. but the batter does not come out very smooth and nice like the one we get in supermarkets. this time when i made the batter, it started smelling, i think because of the heat these days, and it formed a rough flaky layer on top. also the idlis come out very sticky and hard and not fluffy and nice like the ones we get in restaurants. is my proportion of the rice and urad dal correct? is the same batter that we use for making idlis also used for making dosas and uthapas? or does the rice and urad dal proportion differ for each's batter? or am i making some other mistakes? please share with me your secrets of making good idlis/dosas/uthapas and please also let me know what proportion of rice and dal you use for the batter. eagerly waiting for your suggestions.