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