Soak the rice in water in a bowl and the fenugreek seeds and urad dal in another. Add enough water to allow the dal and rice to absorb the water and then some
Soak for a minimum of 4 hours
Drain the excess water from the rice and add in the blender - enough to get a pouring consistency
Repeat with the urad dal and fenugreek seed mixture - this mixture will get very thick while blending so you may need to add in more water as required. This mixture gets frothy while blending which is perfectly natural
Mix both batters and set aside in a warm place to ferment - it took my batter 24 hours to ferment. Fermentation slows down when the temperature is low
Season the batter with salt after it has fermented
Grease idli-moulds and spoon the batter into the moulds
Steam the idlis in a pressure cooker or idli-steamer for about 12 minutes.
Take care while removing the hot idlis from the pressure cooker, to avoid steam burns. Serve the steaming hot idlis with coconut chutney
Serve as a breakfast dish for a weekend treat, actually, this is dish ideal for any meal