Active: 20 min | Cook: 10–12 min | Soak: 4–6 hr | Ferment: 8–10 hr | Makes: ~16 idlis

Ingredients

• Multi‑Millet flour – 2 cups (240 g)
• Urad dal (split, skinless) – ½ cup (100 g)
• Fenugreek seeds – ½ tsp
• Salt – 1–1¼ tsp
• Water – as needed

Process

1. Soak urad + fenugreek 4–6 hrs. Grind fluffy with minimal water.
2. Whisk multi‑millet flour with enough water to a thick batter; combine with urad paste.
3. Ferment 8–10 hrs till airy. Add salt.
4. Pour into greased moulds; steam 10–12 min. Rest 2 min; unmould.