NEW RAGI IDLI

Wash the urad dhal well and soak it for half-an-hour along with the fenugreek seeds. Grind the dhal into smooth paste with a blender or grinder. When the dhal is well done, add the millet flour and blend everything together to a smooth paste until the batter is fluffy. Add salt to the batter and mix everything well. Let it sit overnight or 6-7 hours to allow fermentation to take place. When the batter has risen to 1/3rd of its size, they are ready to be steamed. Pour them into idli moulds and let it steam for 5-7 minutes. Remove the hot idlis from the moulds and serve the idlis with chutney or sambar.