Directions

1. 1. Soak bajra, rice and fenugreek seeds
2. 2. For 4 hours in enough water.
3. 3. Soak dhal separately for 1 hour.
4. 4. Grind dhal to smooth frothy paste and bajra-rice-fenugreek mixture to coarse rawa consistency.
5. 5. Mix both together with salt.
6. 6. Allow to ferment for 15 to 20 hours.
7. 7. Next day pour hot oil which is seasoned with mustard seeds to the batter along with cooking soda.
8. 8. Mix well and steam Idlis as usual.
9. 9. Serve hot with onion chutney.
10. 10. Variation: Omit red gram dhal. Use whole black gram. Do not soak it. Wash and grind immediately. By doing so nutritive value is increased and more fibre is obtained because the black skin of the gram is not removed.