• Wash and soak little millet in lots of water for 5 hours.
• Wash and soak urad dal and fenugreek seeds together in water for atleast 5 hours.
• After soaking, drain the water and grind the millets with little water to form slightly coarse paste. Pour it in a deep bottomed utensil. Don’t make the batter too grainy and also do not make it very thin
• Similarly, drain water and grind the urad dal and fenugreek seeds together to form fine and smooth paste. After grinding, pour it into the same utensil in which the millet batter is present.
• Take a spatula and mix well. Add salt to taste and mix well.
• Keep it covered for 10 hours for fermentation. You will see the batter rise and become frothy.

Let us prepare the little millet idlis:

• Keep enough water in the idli steamer.
• Take the idli mold and grease it with ghee or oil.
• Pour a spoonful of batter in the idli molds.
• When water starts boiling, keep the prepared idli molds in a steamer and steam it for 25 to 30 minutes.
• Use a spoon to remove the idlis from the idli molds and transfer it to a hot pot or casserole.
• Serve the hot millet idlis with chutney or sambar.