To begin making the Okra Idli recipe, wash idli rice and urad dal thoroughly with water.

Soak rice and urad dal in water for about 4 to 5 hours. Soak fenugreek seeds in hot water for about an hour.

After the soaking time, grind idli rice and fenugreek seeds together without adding water in a mixer grinder.

Grind urad dhal separately into a fine paste without adding water.

Combine rice and dal together. Set aside.

Clean okras and cut them into medium sized pieces. In a mixer, add chopped okras, cumin seeds, and green chilies. Grind them into a fine paste. Add water if required. Ensure that the batter should not have any pieces of okra.

Combine okra paste and idli batter together and mix them well

Ensure they should be blended well together.

Add salt and leave the batter to ferment for about 8 hours or overnight. If you are living in cold place, place the batter in oven for fermentation.

One could see that the batter has doubled in quantity and raised up after fermentation.

In the idli steamer, add water and bring it to boil over medium heat.

Meanwhile, grease the idli moulds with oil/ghee. Mix the batter well and pour the batter into the idli moulds.

Place the idli plates inside the pot and cook with lid covered for about 10 minutes or until a toothpick inserted in the centre of the idli comes out clean.

Allow the idlis to cool down for a while and then, scrape them out using a spoon from the moulds.

Serve Okra Idli along with Mixed Vegetable Sambar and South Indian Coconut Chutney for your healthy and delicious breakfast.