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Ingredients:

2 cups uncooked rice,

1 cup urad dal,

1-2 tsp methi (fenugreek) seeds (or adjust to taste),

Salt to taste,

1-2 cups water or as required,

Ghee or oil for greasing.

Method:

Soak rice and urad dal separately in water, overnight. Soak methi seeds along with urad dal. Next day grind the soaked rice along with the water to form a not so coarse batter. Transfer into a bowl. Then grind the urad dal along with methi seeds and water into a fine paste. Add this paste to the rice batter, add salt and mix thoroughly. Cover and set it aside to ferment for around 8-9 hours. The batter nearly doubles its quantity after fermentation.

Grease the idli mold/stand. Scoop out a spoonful of batter and pour into the mold. Steam for 5-6 minutes or until done. To test if the idlis are steamed, prick a fork/knife in them. If it comes out clean then idli is ready to serve. Serve hot with coconut chutney and sambar.

TIP:

If the batter does not ferment properly, you can add 1/2 tsp of baking soda to the batter just before preparing idlis.