- Wash the rice and dhal separately until the water is clear. 
- Place the rice in a bowl with the fenugreek seed and cover with water, leave to soak for 4-6 hours.  
- Put the dhal into a separate bowl, cover it with water and leave to soak for the same amount of time. 
- Drain the dhal and grind in a blender, adding small amounts of water at a time, until it is a fine paste. Set aside. 
- Drain and grind the rice with a cup of water until it is a coarse paste.  
- Combine both the dhal and rice in a large bowl, adding a 1/2 cup of water to make a batter that is not too thick or thin. 
- To ferment, place the bowl in a warm place (I used our hot water cupboard) overnight. 
- Next morning, give the batter a quick mix, then spoon evenly into the idli moulds. I have purchased a stainless steel idli stand with four plates. 
- In an electric pressure cooker,  preheat 1/2 cup water in saute mode, before adding in the idle stand, close the lid but keep the vent open.  Use manual mode to steam for 12 mins. 
- Remove from the pressure cooker, and wait 5 mins before using a sharp knife to scoop out the idlis. 
- Serve immediately with chutney of your choice and a sambar.