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How to Prepare

1. Rinse and soak idli rice, urad dal, and fenugreek seeds separately as per pre-processing times.
2. Grind urad dal with fenugreek seeds into a smooth, fluffy batter using minimal water.
3. Grind idli rice into a slightly coarse batter.
4. Mix both batters together in a large bowl, add salt, and stir well.
5. Cover and let the batter ferment in a warm place for 8-10 hours or until it doubles in volume.
6. After fermentation, gently stir the batter without deflating it.
7. Grease the button idli plates with oil or ghee.
8. Pour a small spoonful of batter into each mold of the button idli plate.
9. Place the idli plates in the steamer with boiling water and steam for 8-10 minutes on medium heat.
10. Check if idlis are cooked by inserting a toothpick; it should come out clean.
11. Remove the idli plates from the steamer and let them cool for 2-3 minutes.
12. Use a spoon to gently scoop out the mini idlis from the molds.
13. Serve hot with coconut chutney, sambar, or ghee and podi.