Wash the rice and urad dal three times before soaking in separate vessels.
Soak rice and metis seeds together with sufficient water for 4 to 5 hours.
Soak urad dal and flattened rice/aval for about 1 hour.

I usually grind the urad dal and aval in wet grinder for about 30 to 45 minutes, until the dal has bubbles in it. Remove the batter from the grinder, Keep aside in a large bowl.

Grind rice and methi seeds by adding just enough water for about 15 minutes, until the rice is bit grainy in texture, mix salt, add the prepared urad dal batter to it, further grind for about 5 minutes so that the urad dal and rice blends well.

Remove from the grinder and keep it in two separate bowls, this allows the batter to ferment and becomes almost double in quantity. I keep it in the kitchen counter for about 6 to 7 hours. Once its done you can keep it in the refrigerator or directly make the khotte idlies.

Next day take the fermented batter from the refrigerator, mix gently and pour it in the jackfruit baskets, up to 1/2 of the basket, the idlies will become fluffy and double in size, so leave sufficient space for them to rise.

Place the khotte idlies in the steaming vessel, make sure you have poured enough water at the bottom of the cooker, idly steamer and placed the steamer on top of it, cook the idlies for about 12 to 15 minutes. Use a fork or a tooth pick to check whether the idlies are cooked.

Serve the hot steaming idlies in the plate, remove the idlies from the leaves and eat with coconut chutney or sambhar.