Wash 2 cups of rice and 1 cup of urad dal with fenugreek seeds, then soak them separately in fresh water for at least 6 hours or overnight to prepare for idli batter.

Drain the soaked urad dal and transfer it to a wet grinder or blender, then add water gradually while grinding until you get a smooth, fluffy, and light batter. Grind the soaked rice separately to a slightly coarse consistency, then combine both in a large bowl and mix well with your hands for better fermentation.

Once the batter is well mixed, add 1 teaspoon salt and stir thoroughly, then cover the bowl with a lid and leave it in a warm place to ferment for 8 to 12 hours or overnight until the batter rises and becomes light and airy.

To steam the idlis in a steamer, lightly grease the molds and fill the base with water. Then pour a ladleful of batter into each idli mold, making sure not to overfill them, as the idlis will expand while steaming and need some space to rise properly.

Place the idli stand in the steamer, cover, and steam for 10–12 minutes on medium heat until cooked. Turn off the heat, let it cool for 2 minutes, then gently remove the idlis from the molds using a spoon or knife, wetting it slightly if they stick.

Garnish the freshly steamed idlis with a few curry leaves. Serve hot with 1-2 servings of traditional South Indian sambar, coconut chutney, or tomato chutney.