Millet idlis (no rice added) and egg kurma....a familiar breakfast scene on Sundays for us. This time tried the batter only with millets and urad dhal. It came out very soft and not much different in taste compared to regular idlis. For the recipe, I soaked 2 cups of millets ( I used barnyard millets) and one cup of urad dhal for 3 to 4 hours along with a teaspoon of fenugreek seeds. Grind them together, add salt and ferment the batter for 6 to 8 hours. Make idlis the usual way.