Soak the millets, dal and fenugreek seeds in sufficient water overnight. Grind into a smooth paste and make a batter of pouring consistency.
Keep in a warm place to ferment overnight. Grease the idli moulds and ladle the batter into it. Steam for 12-15 minutes.
Set aside to cool for some time. Then demould with the help of a spoon and serve them hot with coconut chutney and sambar for a light comfort lunch. They can also be packed for your kids school lunch.
