Wash and soak idli rice with vendhayam (fenugreek seeds) for 3 hrs.
2 cups Idli rice, 1 teaspoon Fenugreek seeds
Pick just the leaves from the balloon vine, discarding the stalks. Wash and clean the leaves.
3 cups Mudakathan keerai
Drain from water and place it in the mixer.
Top with salt, drained rice, methi seeds and little water. Grind smoothly.
Salt – as needed
Pour the ground batter in a vessel, large enough to hold the volume as it will rise.
Let it ferment for 10-12 hours. It will rise well, mix and make it smooth again and add water if its too thick.
Heat tawa and spread a ladle full of batter.
Drizzle oil if needed. You can spread thin or thick depending on your preference.
Cook covered and flipping is optional.