Idly

Preparation Steps:

1. Soak the rice and poha in water separately for about 4-6 hours.

2. Soak urad dal and fenugreek seeds together in water for about 4-6 hours.

3. Grind urad dal and fenugreek seeds to a smooth and fluffy batter, adding water as needed.

4. Coarsely grind the rice and poha mix to a slightly grainy texture and mix it with the urad dal batter.

5. Add salt and mix well. Cover and ferment the batter in a warm place for 8-12 hours until it rises and becomes airy.

6. Pour the fermented batter into greased idli molds and steam for 10-12 minutes until the idlis are cooked through.

7. Remove the idlis carefully and serve hot.