South Indian Idli

• 4 cups rice idly, sold in Indian grocery stores
• 1 cup white lentils
• 3 rice fistful flattened and dried, also known as poha, and sold in Indian groceries
• 2 teaspoons fenugreek seeds
• water Enough, to soak and grind
• 1 tablespoon salt

1. Wash rice, lentils, flattened rice and fenugreek seeds with running water three to four times to remove any grit or dirt. Soak them all in separate bowls for 6 hours. Remove water and set aside.
2. In the grinder or food processor, start grinding the white lentils and fenugreek seeds with 1/2 cup water. Let the machine run for 15 minutes until the white lentils turn into a smooth paste. Now add the flattened rice and 1/2 cup water and continue to run the machine for an additional 10 minutes. Turn off the power and transfer the batter to a clean bowl.
3. Add rice along with 1 cup water to the grinder. Grind to a smooth paste. It takes about 20 to 25 minutes. Add the rice paste to the bowl. Mix using hands or spatula. Add salt and let the batter ferment at room temperature (70 to 75 F). In colder countries, the batter can be fermented by placing in a warm oven. Set the oven to "keep warm" setting, then turn it off after a few minutes to let the temperature drop a bit.
4. The following day, transfer the batter to the holders on the idly rack and steam in a pressure cooker for 15 minutes. You can also steam them in ramekins in a sealed pot. Serve hot with coconut chutney and sambhar

rice, white lentils, rice, fenugreek seeds, water, salt

Taken from www.yummly.com/recipe/South-Indian-Idli-960619 (may not work)