Ingredients:

• idli Rice – 4 cups
• split Urad Dal (with skin) – 1 cup
• Fenugreek – 1 tsp

Method:

1. Soak the rice (with fenugreek) and urad dal separately for 5 to 6 hours.
2. Wash the urad dal until most of the skin comes out.
3. Now grind the urad dal and rice separately with a little water.
4. Let the batter ferment for 10 hours.
5. Fenugreek acts as a yeast and helps the batter to raise.
6. Now you can make fool proof idlis in any season.

Recipe courtesy of Aarti Viswanathan