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Clean and Soak the millet along with fenugreek seeds in some water for 3-4 hours.
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Soak white lentil in another bowl.
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Now grind urad dal with enough water to make a smooth batter. Grind millet with little water to make a smooth batter.
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Transfer the content in a pan and add some salt to taste and mix it well. If you feel the batter is too thick add some more water and keep it overnight or 5-6 hours for fermentation.
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Grease the idli plates with some cooking oil and fill it with the fermented batter.
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Steam it in your cooker on medium flame for 8-10 minutes and serve it hot with some sambar or chutney.