Thinai Idli recipe

In a large bowl, soak black gram dal, fenugreek seeds for 5-6hours. Drain off the water and blend to smooth paste adding water as required. Now in another bowl take parboiled rice and foxtail millet. Rinse with water and soak them separately. Drain off the water and blend to smooth paste adding water as required. Now mix both the batters.

Now cover and rest in a warm place for 8-10 hours or till the batter ferments and doubles. Add salt to the batter and mix gently without disturbing the air pockets.

Scoop the batter into an idli plate greased with oil. Place in steamer and steam for 10 minutes on medium flame or till a toothpick inserted comes out clean.

Finally, soft idlis are ready to serve along with chutney and sambar.