Soak the 1 cup of urad dal and 1/4 tsp of fenugreek seeds for about 4 hours
after soaked well, grind into smooth batter and keep aside
Take 2 cups of idli rava in a vessel, rinse and drain off the water
Next, squeeze the water from idli rava little by little using your hand. Put into the urad dal batter Once all the idli rava was squeezed and added into the urad dal batter, mix well using your hand.
Set it for fermentation (8 hours or overnight)
After fermentation, add 1 tsp of salt and mix well
Pour it into the oil greased idli mold, and steam cook for 10 minutes
Once the idli steamed well, take out from the mold using a wet spoon
Serve the idli with chutney and/ or sambar or with both.
