Wash ragi, rice, urad dal, and fenugreek seeds separately and discard any debris or residue.
Transfer to a large bowl and soak them together in enough water for 7-8 hours.
Drain the soaking water and grind everything to a smooth, fluffy batter using water as needed.
Gently mix the batter in one direction using hands to help fermentation. This step helps incorporate air and supports natural fermentation
Allow the batter to ferment for 8–10 hours or overnight in a warm place.
After it is fermented, add salt and mix gently. Pour the batter into greased idli molds.
Steam for 10–12 minutes until cooked.
Rest for 2 minutes, then remove idlis and serve hot.
Dosas can be made with the same batter by adjusting consistency.
