TM
* 90g idli Rice
* 30g Urad dall (the hulled, white variety)
* ½ teaspoons Fenugreek seeds
* Salt to taste

===Method===
* Drain the Rice and the Daal continuing to keep them separate
* Grind the Dal mixture until you have a thick but very smooth paste, adding a little cold water from time to time
* Remove and set aside
* Repeat the process with the Rice, adding water as necessary
* Add the Daal mixture to the Rice and continue to grind until well mixed
* Stir in the Salt
* Pour the mixture into a container and leave to Ferment overnight
* Stir and check that it has the right consistency
* Grease the idli moulds and fill a Steamer base with water
* Bring the water to the Boil and divide the mixture between the moulds
* Place in the Steamer and cook for 8-12 minutes
* Use a Cocktail stick to test for doneness - it should come out clean if the idlis are cooked
* Remove the idlis from the moulds - they should be light and fluffy

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