Wash and soak the urad Daal
And fenugreek in water for about 4-6 hours. Rinse and drain.

Grind the soaked urad dal and fenugreek to a smooth and fluffy batter using a little water. You can add water gradually to achieve the right consistency.

In a mixing bowl, add the jowar flour, rice flour, and a pinch of salt. Mix well.

Combine the ground urad dal batter with the jowar-rice flour mixture.

Mix thoroughly to form a batter. Add more water if needed to get the right consistency, similar to regular idli batter.

Mix the batter with hands for few minutes so it can be light & fluffy.

Cover the batter and let it ferment in a warm place for 6-8 hours or overnight.

The fermentation process helps the idlis to become soft and fluffy.

Once the batter is fermented, take a Tadka pan and add oil into it. When oil turns hot add mustard seeds and let it pop. Add urad Dal, chana dal, curry leaves and asafoetida.

Now turn off the flame and add Tadka to batter.

Add salt to taste and mix well. You can also add a pinch of baking soda for extra fluffiness, if desired.

Grease the idli moulds with a little oil or cooking spray. Pour the batter into each mould.

Steam the idlis in a steamer for about 10-12 minutes or until a toothpick inserted into the idlis comes out clean.

Once cooked, allow the idlis to cool slightly before removing them from the moulds.

Serve the Jowar Idlis hot with your favorite chutney, sambar, or any accompaniment of your choice.