2 cups raw rice
1 cup urad dal
1 tsp fenugreek seeds (uluva)
3/4 cup cooked parboiled rice
salt, to taste

Wash rice and urad dal in water several times and soak for 2 hours adding fenugreek seeds. Grind them into
thick paste adding enough water and cooked rice. Keep the batter aside overnight to ferment. Add salt and mix well.Grease the idli cooker with cooking spray or vegetable oil, pour the batter in each mold. Fill the idli cooker with 2 to 3 cups water and put the molds into the cooker, steam it for 15 to 20 minutes. Serve with sambar and coconut chutneys.