Instructions

1. Rinse the idli rice, urad dal, and fenugreek seeds separately under running water until the water runs clear.
2. Soak the idli rice and fenugreek seeds together in enough water to cover them for 4-5 hours.
3. Soak the urad dal separately in enough water to cover it for 4-5 hours.
4. Drain the soaked rice and fenugreek seeds, and grind them in a blender or wet grinder, adding water as needed, until it forms a smooth batter.
5. Transfer the rice batter to a large bowl.
6. Drain the soaked urad dal, and grind it in the same way until it forms a smooth batter. Add this to the rice batter.
7. Add salt to the batter and mix well using your hands (the heat from your hands aids in fermentation).
8. Cover the bowl with a lid or cloth and let the batter ferment overnight or for 6-8 hours in a warm place. The batter should double in volume and appear bubbly.
9. After fermentation, gently stir the batter to mix well.
10. Grease the idli plates with oil or ghee and fill each mould about 3/4 full with the batter.
11. Steam the idlis in a steamer or pressure cooker (without the whistle) for about 10-12 minutes, or until a toothpick inserted into the center comes out clean.
12. Remove the idlis from the steamer and let them cool for a few minutes before unmolding.
13. Serve the idlis hot with coconut chutney and sambar.