Ingredients
kodo millet rice - 180 g
little millet rice - 180g
Barnyard millet rice 180g
Foxtail millet rice 190g
Black gram dhal - 250 g
Fenugreek seeds - 20 g
Salt - as required
Method
Soak small millet rice and black gram dhal separately for 4 hours and grind coarsely.
Add salt, mix it evenly and allow it to ferment overnight.
Pour batter into idliplates and steam cook for 10-15 minutes.
Serve hot with chutney.