Soak the Base: Wash ragi and rice together until the water is clear. In a separate bowl, wash the lentils and fenugreek seeds. Soak both in plenty of water for 7–8 hours.

Hydrate Rice Flakes: 10 minutes before grinding, wash the rice flakes and soak them in just enough water to soften.

Grind the Grains: Drain the ragi and rice. Blend with ice-cold water until you achieve a very fine, smooth paste. Transfer to a deep pot.

Grind the Lentils: Blend the lentils, fenugreek, and soaked rice flakes with a splash of ice-cold water until the mixture is frothy, light, and doubled in volume.

Aerate the Batter: Combine both mixtures. Whisk vigorously with a whisk or clean hand for 3 minutes to incorporate air.

Ferment: Cover and let the batter sit in a warm, dark place.

Summer: 8 hours.

Winter: 12–14 hours (inside an oven with the light on).

Season: Once the batter has risen and smells tangy, add salt. Fold gently in one direction to keep the air bubbles intact.

Prepare Steamer: Add water to your steamer (and a squeeze of lemon to prevent pot staining). Bring to a boil until steam builds up.

Steam: Grease idli molds lightly with oil. Fill each cavity 3/4 full. Steam on medium-high heat for 12–15 minutes.

The Clean Test: Insert a toothpick; it should come out clean. Let the molds cool for 2 minutes before scooping out the idlis with a wet spoon.

Serve: Pair hot with coconut chutney or a spicy vegetable lentil stew (Sambar).