Tosoak the rice, place it in a big mixing bowl or saucepan and cover with twice the quantity of lukewarm water (1 cup rice + 2-3 cups water). Let it soak for 30 minutes. Soak uncovered at room temperature for at least 2 hours, if not overnight is recommended.
firstly soak 1 cup moong beans overnight and tie in a cloth to get sprouts. transfer the sprouted moong beans into the mixer jar. add 1 bunch of coriander, 1 inch ginger, 3 chilli, 1 tsp cumin, and half cup water. grind to smooth paste adding water as required. transfer the moong batter to the large bowl. Ingredients 1 tbsp. fenugreek seed; 3 cups short-grain (ideally idli) rice; 1 cup urad dal, also known as split husked black gram lentils, or ivory white lentils1 In a bowl take ½ cup husked whole urad dal (husked black gram) and ¼ teaspoon fenugreek seeds (methi seeds). You can also use split husked urad dal instead of husked whole urad dal. 2. Rinse both the urad dal and fenugreek seeds for a couple of times in fresh water. 3. Then soak in 1 cup water for 4 to 5 hours. 4.
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