Korra (Foxtail Millet) – 3 cups
Whole Urad Dal – 1 cup
Methi (Fenugreek) seeds – 1 tbsp
Salt to taste
Soak the millet and dal separately for 8-10 hours / overnight. Soad the methi seeds with the dal. Grind them separately – the dal to a fine batter and the millet batter should be slightly coarse. Add salt and let the batter ferment for 8-10 hours.
Grease idli plates, pour out the batter and let it steam for 10 minutes.