• Wash and soak the urad dal ( black gram dal, skinless) in excess of water and add the fenugreek seeds to it. Set aside for 3 hours
• Wash and soak the quinoa and steel-cut oats together with about an inch of water above the level of the grain
  
• After about three hours, the black gram dal with the fenugreek, is soaked and swollen. Remove the excess water
• Grind this to a fine paste. Remove and set aside.
• Now grind the soaked oats and quinoa adding just enough water to smooth it to a fine paste.
• Mix the two batter together with salt in a large vessel ( the batter should only come up half way) and set aside to ferment.
  
• Keep the batter covered and undisturbed in a cool dry place to ferment. If you are in colder zones, place the batter in the oven with the oven light on to provide the warmth for fermentation.
• After about 4 to 6 hours the batter would have risen and fermented.
• Mix this batter gently and it is ready to use
  

To steam the batter

• Grease the idly mould, If you don't have the moulds use greased ramekins or small heat resistant bowls
• Pour the batter half way up the mould and place in the steamer. ( the idlies will puff up while steaming.)
• Steam for about 15 minutes and remove from heat
• Allow the steamer to stand for 10 minutes before unmoulding the idlies. This prevents tearing of the idlies
  
• Unmould and serve the idlies hot with chutney or podi of your choice