Idli

Rinse the idli rice, urad dal, and fenugreek seeds separately. Soak the rice in ample water and the dal with fenugreek seeds in a separate bowl for at least 4-6 hours, or preferably overnight.

Drain the soaked rice, dal, and fenugreek. Grind the dal and fenugreek mixture first with a little water until very smooth and fluffy. Then grind the rice, adding water as needed, to a slightly coarse but flowing consistency.

Combine the ground rice and dal batters in a large bowl, add salt, and mix well with your hand for a few minutes. Cover the bowl loosely and let it ferment in a warm place for 8-12 hours, or until the batter has doubled in volume and is lightly bubbly.

Gently stir the fermented batter. Grease idli molds with a little vegetable oil. Pour batter into each mold cup, filling about two-thirds. Steam in an idli cooker or a large pot with a steamer insert for 10-15 minutes, or until a toothpick inserted comes out clean. Serve hot with chutney and sambar.