Ingredients

Method

Soak the rice, urad dal, and fenugreek seeds separately in plenty of water for at least 4 hours.

Grind the urad dal and fenugreek seeds together into a smooth batter. Grind the rice into a slightly coarse batter.

Mix the two batters together, add salt, and ferment for 8-12 hours or until the batter rises.

Pour the batter into idli moulds and steam for 10-15 minutes or until a toothpick inserted comes out clean.

Remove from moulds and serve hot with sambar and chutney.