Prepare a checklist. Keep the ingredients near the cooking area. Rinse the millet a couple of times a; Soak millet in a bowl with plenty of water. Soak urad dal and fenugreek separately in a bowl in water. Soak them for at least 6 hours or overnight..

After draining, grind millet with water to make a fairly thick batter with flowing consistency. Grind the urad plus fenugreek with water, to make a smooth silky batter, Mix the batters together in a big bowl. The idli batter should be of right consistency. Batter should not be too thick or watery. You may ferment it overnight at room temperature. If you want to make the idli on the same day, add the yeast and mix together with clean hands.

Add required salt and stir, it will ferment in 4 hours. Do not stir after fermenting. Add the veggies to the batter.
Grease the wells in the idli plate and pour batter, do not fill to the brim. Fill upto ¾ of the volume of the mould. Assemble the plates on the stand.
Pour enough water in the Idli cooker and keep it on high flame. When the water boils, place the idli stand in the cooker. Cook covered without weight. Turn off the stove when you get the cooked smell..

Remove the idli plates from the stand. Let the idlies cool in the mould. Transfer the idlis to a serving vessel. Soft delicious nutritious idlis are ready to enjoy. You can serve idlies hot or at room temperatur. Serve with sambar, chili powder, or chutney.