Preparation

1. Soak 1/2 cup urad dal and a tsp of  fenugreek seeds for  a total of 5-6 hours.  After 4 hours of soaking, refrigerate it for an hour.

2. Soak 1 1/2 cups of idli rava  (also known as rice rava) in  water for 2 hours.

Method 

After 5-6 hours

1. Grind the urad dal with needed chilled water. Add water gradually and grind it to a fluffy batter.  Do not operate the mixie at a stretch. This is to prevent the mixie from getting heated up. Use the whipper button in the end for few seconds to get fluffy batter.

2. After grinding the urad dal, transfer it into a bowl. Squeeze out the water from the idli rava and add to the urad dal batter.

3. Add salt and mix both the batter well.

4. The consistency of the batter should neither be thick nor thin, so add needed water to get the right idli batter consistency.

5. Mix the batter well with your hands to incorporated air in the batter. This will also aid in fermentation.

6. Leave it to ferment overnight or for 6-7 hours.

7. Note -Fermentation time will differ according to the climatic conditions. If the weather is hot, it will take less time to ferment. If the weather is cold, it will take longer than 7 hours to ferment. Only if the batter is well fermented, you will get soft idlis.

Steaming Idlis

1. Bring water to boil in an idli steamer. Grease the idli mould with oil and pour a ladle of the fermented batter in each of the cavities.

2. Steam cook for 15 minutes or until done. Wet your fingers and touch the idlis, if it sticks, cook for few more minutes. You can also check by inserting a toothpick in the center of the idli. If the toothpick comes out clean, the idli is cooked well.

3. Once cooked, turn off the heat and remove the idli mould. Wait for 5 minutes and then remove the idlis. Dip a spoon in water and remove the idlis, this will prevent the idlis from sticking to the mould.

4. Enjoy it with chutney or sambar of your choice.

5. Storage - The batter can be stored for a week in the refrigerator. You can also make dosas with it.