Make a checklist. Keep the necessary items nearby

In a bowl, soak the idli rice, mung in plenty of water. Soak separately urad dal, and fenugreek in waterat least for 6 hours, I soaked overnight. Grind urad and fenugreek until is is smooth and soft. grind rice and mung together. transfer the batter to a big bowl. mix it with ginger and green chillies. Just like you would make idli batter. Mix with your fingers. Ferment over night or add yeast and ferment for 4 hours if you want to make idlies on the same day.

.Heat oil in a pan on medium flame and add mustard, cumin and coriander seeds in the hot oil. Add turmeric, pepper, curry leaves, and onion and fry for 4 minutes. Add this to the fermented batter and mix well. Add salt to taste

Bring enough water to a boil in a steam cooker over high heat.
Grease an idli plate and fill with ½ cup of batter in the mould. Place the idli stand in the cooker, cover it, and steam for 5-6 minutes. Remove the stand and let the idli cool. Transfer to a plate

Serve with chutney, idli powder or sambar. You can have idlies for breakfast, luch, evening tiffin or dinner.