Ingredients 

• Idly rice-4 tea cups,
• Sago [sabudhana] -1 teacup,
• Fenugreek -1tsp,
• Black gram dal-2 tsp,
• Baking soda-1/2 tsp
• Salt-2 tbsps.

• Clean & soak rice, dal. Fenugreek separately and sago separately for 4 hours. 
• Grind all the ingredients in to a fine paste and add salt and ferment for 12 hours in a warm place. 
• At the time of cooking, add in the baking soda and mix well. 
• Grease the idly moulds with oil, pour the batter and steam for 8 to 10 minutes.