Place the black gram lentils in a bowl with the flattened rice and fenugreek seeds and cover by at least two inches of water.

Mix the parboiled rice and brown rice in another bowl and cover them with al least two inches of water. Set aside, again for at least six hours or overnight.

Drain the lentils and grind them in a high powered blender, adding just enough water to get a better that's the consistency of a thick batter.

In a large stockpot with a vented lid that steam escape, or in a pressure cooker with a removable pressure regulator, place a trivet and an inch of water.

Place the idle mold in the stockpot or pressure cooker and cover with the lid.

Set the timer to 10 minutes and let the idles steam away. After 10 minutes stand the heat for a couple of minutes before opening and removing the mould.

Slide them off,either with finger or a spoon.

Serve hot with chutney.