1. Wash rice and drain. Soak in 3 cups of water for 5-6 hours. Drain and grind to a coarse, thick batter adding water little bit at a time. Transfer to a large pot with a tight fitting lid.

2. Wash urad dhal and fenugreek seeds together and drain. Soak in 3 cups of water for 5-6 hours. Drain and grind to a smooth, thick batter adding water little bit at a time. Add to the ground rice and mix well with a whisk. Add sugar to assist in fermentation. Close with the lid and keep in a warm place for at least 12 hours to ferment.  

3. Add salt to the fermented batter.

4. Lightly grease the hollows/depressions in an idli tray. Pour a little batter into each hollow.  

5. Fill the bottom of a large idli steamer with 4 cm of water and bring to a boil. Reduce heat. Place the filled idli tray in the steamer. Cover with a tight fitting lid and steam idlis for 10 - 15 minutes or until a toothpick inserted into the idli comes out clean and dry. Turn off the heat.

6. Remove the idli stand from the steamer. Allow to cool. Remove idlis using a plastic knife.

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Serve with lentil curry/sambar or chutneys.

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Note: 

• Using urad dhal (split black gram) with skin promotes gut health.

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Per Idli: energy 230 kJ (55 cal); protein 2 g; fat 0 g; saturated fat 0 g; cholesterol 0 mg; carbohydrate 11 g; fibre 1 g; calcium 3 mg; iron 0.38 mg; sodium 114 mg

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