<ul>
<li>Soak the rice and urad dal separately in water for at least 4-6 hours. Add fenugreek seeds to the urad dal.</li>
<li>Grind the urad dal first into a smooth batter, adding water gradually. Transfer it to a large bowl.</li>
<li>Grind the rice into a slightly coarse batter and mix it with the urad dal batter.</li>
<li>Ferment the batter for 8-12 hours in a warm place. It should rise and become airy.</li>
<li>Add salt to the fermented batter and gently mix without over-stirring.</li>
<li>Grease the idli molds with oil and pour the batter into each mold.</li>
<li>Steam the idlis in an idli steamer or pressure cooker (without a whistle) for 10-15 minutes or until a toothpick comes out clean.</li>
</ul>