Add fenugreek seeds in Urad dal and clean and rinse it nicely 3-4 times.

Soak them separately in enough water (Double the quantity) for 6-8 hours.

Drain the water and give the millet and dal a good rinse again.

Grind the dal to a smooth consistency. Do not add too much water, but only as required.

Similarly, grind the millet to a smooth consistency.

Pour the batter into a large container/pot, as the batter needs space to ferment.

Add salt, and Mix the mixture nicely with your hand for around 2-3 minutes so that the millet and dal get mixed evenly and the air is incorporated into the batter.

Keep it in a warm location for 8-9 hours or more, preferably overnight in a warm location. Check notes on how to Successfully Ferment the Batter in Cold Climate

Fill a large pot with water, or your Idli pot with water.

Make sure that the base of the idli stand is well above the water level when kept inside it.

Keep the water boiling.

In the meantime grease, the Idli Stand with little oil (just rub it with your fingers). I use just a drop of oil for each.

Add salt to the batter if not added and adjust the consistency.

Idli batter is of dropping consistency but not runny.

With the help of a spoon fill the moulds of the Idli Stand. Do not overfill.

Once the water starts boiling, immerse the Idli stand in it, and close the lid.

Cook the idli for a minimum of 10-12 minutes.

Idlis should be done.

To test prick a knife or a toothpick, it should come out clean. If not let it cook for another 3-4 mins.

Remove it from the pot, separate each of the stand layers, and let it cool for a minute.

Remove them with the help of a spoon, they come out easily.

Yummy Idlis are ready.

Enjoy it with Coconut Coriander Chutney and Sambar.

One can even make Dosa from the same batter