Soak the millet for at least 6 to 8 hours or overnight. Soak the urad dal and fenugreek seeds together for 2 hours.
Drain the excess water and grind the millet and dal separately into a fine batter.
Mix both the batters and add salt. Allow to ferment for 8-12 hours.
After the batter has fermented, mix well and prepare idlis with the idli maker.
Soft millet idlis are ready!
Note: You can add a few, 6 to 8 caster seeds along with urad dal for softer idlis. You can mix foxtail millet and kodo millet together and make idlis using the same method.
Side dish: Tomato kurma will be the best combination for this. You can even have this idlis with any chutney or sambar.
Two New Healthy Herbal Chutneys(Drumstick leaves Chutney and Thuthuvalai- Kandakari Chutney) also you can try.
