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Jowar (white millet) - 3 cups
Urad dal -1 cup
fenugreek seeds - 1 tsp
Salt to taste


  • Clean, wash and soak the urad dal, jowar and fenugreek seeds for 8 hours.
  • Wash and grind the dals till smooth with sufficient water.
  • Cover and keep aside for 8 hours to ferment.
  • Add the salt to the batter and mix well.
  • Grease the idli plates with little oil. Pour the batter into plates and steam cook for 10-15 minutes.
  • Serve hot with chutney and sambar.
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