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["Wash and soak the parboiled rice and the raw rice in water, in a vessel, for about 5 hours. Drain the excess water.", "In another vessel, wash and soak the urad dal along with the fenugreek seeds (if you are using them) in water for about 5 hours. Drain the excess water..", "Grind the soaked rice, in a mixer, to a paste which is more coarse than smooth using the required amount of water. Remove from mixer and pour into a large vessel.", "Next, grind the soaked dal and fenugreek seeds to a smooth paste using the required amount of water.", "Combine the rice paste and the dal paste together, add salt, and mix thoroughly to form a thick batter. I usually do this mixing using my hand as this helps the fermentation process later", "Keep the batter to ferment overnight or for 8-10 hours in a large vessel. The vessel should be large enough as the batter will swell to twice its original volume.", "Grease the idli moulds lightly with oil
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Boil enough water in the idli cooker or pressure cooker
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Pour the fermented batter into the idli moulds evenly and place them in the cooker. If you are using a pressure cooker, make sure that you do not use the weight while steaming the idlis", "Steam the idlis for 7-10 minutes then check to see that they are done. Inserting a toothpick should result in its coming out clean if properly done.
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Once the idlis are cooked, remove the idli moulds from the cooker, allow it to cool for a minute or two. Using a knife, take out individual idlis from the idli moulds", "Serve hot with chutney, of your choice, sambar, or milagai podi"]
