3 cups broken bajra/pearl millet/kambu
1 cup blackgram dal (urad dal)
Salt to taste
1 tsp fenugreek seeds
1 tsp oil
Soak the broken bajra in warm water for an hour. Soak the blackgram dal and fenugreek seeds seperately for 1/2 hour. Grind the dal first till smooth paste and then add the soaked bajra. Grind for a few minutes. Add salt and mix well. Ferment for 6-8 hours.
Grease idli plates with a few drops of oil and pour the batter in the plates. Steam for 10-12 minutes till fork comes out clean when pierced in the idlis.
Serve hot with chutney/sambar of your choice.
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