Instructions

1. Soaking: Rinse the idli rice and urad dal separately under running water until the water runs clear. In separate bowls, soak the rice and urad dal along with fenugreek seeds in enough water for at least 4-6 hours or overnight. Grinding: Drain the soaked urad dal and fenugreek seeds. Grind them together into a smooth, fluffy batter, adding water gradually as needed. Similarly, drain and grind the rice into a slightly coarse batter. Mixing: In a large bowl, combine the rice batter and urad dal batter. Add the ragi flour and mix thoroughly to ensure there are no lumps. Add salt to taste and mix well. Fermentation: Cover the batter and let it ferment in a warm place for 8-12 hours or overnight, until it doubles in volume and turns slightly bubbly. Steaming: Grease idli molds with a little oil. Stir the fermented batter gently and pour it into the molds, filling each about three-fourths full. Steam the idlis in an idli steamer or a large pot with a lid for about 10-12 minutes, or until a toothpick inserted comes out clean. Serving: Remove the idlis from the molds and serve hot with coconut chutney and sambar.