For Idli Batter: – 1 cup urad dal (black gram) – 2 cups idli rice or parboiled rice – 1/2 teaspoon fenugreek seeds (methi seeds) – Water for soaking and grinding – Salt to taste

Soaking: – Rinse the urad dal and idli rice separately under running water. – Soak the urad dal and fenugreek seeds together in one bowl, and the idli rice in another bowl. Soak for at least 4-6 hours or overnight.

Grinding: – Drain the water from the soaked urad dal and grind it in a wet grinder or blender with minimal water until it becomes a smooth and fluffy batter. This may take about 15-20 minutes. – Transfer the urad dal batter to a large bowl. – Next, grind the soaked idli rice into a slightly coarse texture. It should not be as smooth as the urad dal batter. – Mix the rice batter with the urad dal batter, add salt, and mix well. The consistency should be like a pancake batter - neither too thick nor too thin.

Fermentation: – Cover the bowl with a lid or cloth and allow the batter to ferment in a warm place for 8-12 hours or overnight. The batter should double in volume.

Preparing Idlis: – Grease the idli molds with a little oil to prevent sticking. – Stir the fermented batter gently, and pour a ladleful of batter into each idli mold.

Steaming: – Bring water to a boil in the steamer. Place the idli stand in the steamer and steam for about 10-12 minutes or until a toothpick inserted into the center of an idli comes out clean. – Allow the idlis to cool for a few minutes before removing them from the molds.

serving: – Serve the idlis hot with sambar, coconut chutney, or any chutney of your choice.