• Rinse the rice, urad dal, and fenugreek seeds separately 3 to 4 times, until the water runs clear.
  1.6 kg short-grain rice, 400 g white urad dal, 1 teaspoon fenugreek seeds
• Soak the rice in cold water for 4 to 5 hours.
  
• Soak the urad dal and fenugreek seeds in cold water for 4 to 5 hours.
  
• Place the soaked urad dal and fenugreek seeds in a grinder or blender first.
  
• Add the ice-cold water gradually to keep the machine from heating up.
  ice-cold water
• Grind until you have a light, airy, well-aerated batter.
• Add the soaked rice.
  
• Add a little cold water if needed, then grind until the texture is slightly finer than semolina.
  
• Pour the urad dal batter and rice batter into a large container.
• Add salt to taste.
  salt
• Mix thoroughly with your hands for about 5 minutes, taking care not to deflate the batter.
• Cover the container and let the batter ferment in a warm place for 8 to 10 hours, until it has almost doubled in volume.
  

Steaming

• Pour the fermented batter into idli molds.
  
• Steam for 10 to 12 minutes.
  
• Serve the idlis piping hot.