Fenugreek Idli / Vendhaya Idli | Idli Dosa Recipes

Fenugreek, a staple in Indian cooking has many health benefits. It is good for controlling body heat and removing toxins. It is also the best food and medicine for managing diabetes.
Last night I made Fenugreek(Vendhayam in tamil) Idli for dinner. Fenugreek is the key ingredient in this idli which gives the color, taste and texture to this one.

Ingredients:
Idli Rice - 4 cups (250 ml cup)
Fenugreek seeds - 2 heaped tbsp ~ a handful
Urad dhal -  1 1/2 tbsp
Salt - to taste

Method:
Wash all the ingredients and soak in water for min of 4-6 hrs. I soaked it overnight. Grind to a smooth batter with required quantity of water. When done, mix with salt, about 2 - 3 tbsp. The batter should be thicker than pouring consistency, similar to idli batter. Allow it to ferment in a warm, draft-free place until it raises up to about double its quantity. 8 hours is good for warmer countries but it might take anywhere from 16-24 hours in colder climates. When the batter is fermented, grease the idli moulds with oil and steam until done, about 10 minutes (a toothpick inserted should come out clean). Serve hot with paruppu chutney.