Idli

Rinse the idli rice and urad dal separately until the water runs clear. Soak the urad dal together with the fenugreek seeds in one portion of water, and the rice in another portion, for 4–6 hours.

Drain the urad dal and fenugreek, then blend them with part of the measured water until you get a smooth, fluffy batter. Transfer to a large bowl.

Drain the rice and grind it with the remaining measured water into a smooth but slightly grainy batter. Combine with the urad dal batter and add salt.

Cover the bowl, leaving room for the batter to rise, and set it in a warm place for 8–12 hours. The batter should double in volume and become light and slightly bubbly.

Gently stir the fermented batter. Grease the cavities of the idli mould with oil and fill them no more than three-quarters full with batter.

Bring the water in the steamer to a brisk boil, place the mould inside, cover with a lid, and steam the idli over medium heat for 10–12 minutes. Check for doneness with a wooden skewer — it should come out clean.

Let the idli rest in the mould for 5 minutes, then remove with a wet spoon or silicone spatula and serve hot.