Kambu 3 cups
Urad dal 1 cup
Fenugreek seeds 1 tblsp
salt as required
Wash and soak urad dal,Kambu and fenugreek seeds separately for six hours.
Drain water and grind to a nice batter.
Transfer the batter to a container and then add salt and leave it for fermentation for 8 hours.
In a idli cooker fill the idli batter and steam for 15 minutes.
Serve hot with coconut chutney and idli powder.