Water: 5 cups
Yogurt: 1/2 cup
Baking Powder: 1 teaspoon
Fenugreek seeds: 1 teaspoon
Whole Urad Daal (no skin): 1 Cup
Short Grain Rice \ Parboiled rice: 3 Cups
Salt: 1/2 teaspoon

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Wash Urad daal till its clean. Place Urad Dal with half of the water for eight to nine hours. Don't cover.
Wash Rice and soak separately in the remaining water. Add salt and Fenugreek seeds on the top of the Rice. Don't wash the fenugreek Seeds. Soak rice for eight to nine hours.
Grind Urad Dal fine and grind rice coarse. Mix together. Ferment at awarm temparature for eight hours. The batter should double in size.
Mix well and add yogurt and baking powder.
Lightly oil the Idli pans. Pour batter. Steam cook for 20 minutes. Serve with chutney and sambar.

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