Collect the necessary materials. Place near the cooking area.

Roast millet in a pan on medium low flame. It pops, gets aromatic in a few minutes. Turn off the stove. Soak rice and the millet in 4 cups of water in a bowl. Soak both for 8 hours. I let it soak overnight

Drain the soaked ingredient. Get them ready for grinding. First add the soaked fenugreek plus urud with a little water in the mixer. Make a smooth silky batter. Transfer to a bowl. Add the soaked rice plus millet with water to the grinder to make the batter. Then add to the urad batter. Mix them together with clean hands. salt Prepare batter with flowing consistency for making idli. Ferment overnight. If you want to make idli on the same day, add yeast to the batter and keep in a warm place.

Do not stir the fermented batter. Grease the wells in the idli plate. Fill the wells 2/3 as you always do for idli. Get the idli cooker ready. Have enough water to generate steam. When the water boils, place the idli stand and cook covered. Use HIGH FLAME. After 5-8 minutes ou can smell the cooked aroma. Turn off the stove when you get a cooked smell. After a few minutes open and poke the idli with a stick. The stick will be clean if it is well cooked. Take the stand out.

Let it cool and remove the idlies. Tansfer idlis to a serving bowl. Made 16 idlies.
Soft delicious nutritious idlis are ready to enjoy.

Always taste before serving, Serve with sambar, chili powder, or chutney. The chili powder I made was a mixture of nuts, walnuts, sesame seeds, black sesame seeds, pepper and chili powder. I like Idlies with chili powder