Rinse idli rice thoroughly. In a separate bowl, rinse urad dal and fenugreek seeds together. Soak the rice in one bowl and the dal with fenugreek seeds in another, adding sufficient water to both. Let them soak for 4-6 hours.
Drain the water from the soaked urad dal and fenugreek seeds. Transfer them to a wet grinder or a high-speed blender. Add a little fresh water and grind into a very smooth, fluffy batter. This may take 15-20 minutes in a wet grinder. Transfer to a large bowl.
Drain the water from the soaked idli rice. Grind the rice into a slightly coarse batter, adding fresh water as needed. The texture should be similar to fine semolina. Transfer this batter to the same bowl as the dal batter.
Add salt to the combined batters. Using your hand, gently mix the batters thoroughly for a few minutes. This helps in aeration and fermentation. Cover the bowl and let it ferment in a warm place for 8-12 hours, or until the batter doubles in volume and becomes light and airy.
Grease the idli molds lightly with oil. Fill each mold with the fermented idli batter, leaving a little space as the idlis will rise when steamed.
Bring water to a boil in a steamer. Place the filled idli molds into the steamer. Cover and steam for 10-12 minutes, or until a toothpick inserted into an idli comes out clean.
Remove the idli stand from the steamer and let it cool for a minute or two. Gently scoop out the idlis using a spoon or knife. Serve hot with sambar and coconut chutney.
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