• Wash and clean all the ingredients.
• Soak rice with fenugreek seeds in a big bowl in enough water for 3 hours.
• Soak the dal separately in enough water for 3 hrs
• Grind the dal first in a wet grinder till smooth and fluffy. This will ensure very soft idli. Take it out in a bowl and keep it aside.
• Now grind the rice and fenugreek seeds with enough water till smooth.
• Combine the dal paste to this. Do not over mix
• Add the necessary salt, mix well and let it ferment overnight.

TO MAKE SOFT IDLI

• Next morning heat water in the idli cooker
• Grease the idli mould with oil
• Pour a ladle of batter in each depression and assemble the stand.
• Now keep it inside the cooker and close with the lid
• Steam on high for 10 minutes
• Check to see if it has cooked completely
• Let it cool a little before you scoop out the idli from the stand
• Serve warm with Coconut chutney, Daniya chutney, Molaga podi and hotel sambar.