Wash and soak urad dal and fenugreek seeds for 5 to 6 hrs

Soak idly sooji in hot water (not boiling just as hot as you can bear with your hands) for half an hour.. Soak it before you are going to grind the dal.. No need to soak it with the dal..

Meanwhile grind the soaked urad dal into a fine paste with as less water as possible..

Drain the excess water from the sooji and mix the ground urad dal to it.. Mix well and keep aside to ferment overnight or for 6hr minimum on the counter top not in fridge

Once fermented add salt to taste and adjust the consistency if required... Grease the idly mould and pour the batter and steam for 10 to 15 mins.. Serve hot with coconut chutney and Sambar