Soak rinsed Teff grains in a bowl.
Soak rinsed urad dal in another bowl along with fenugreek seeds.
Let it soak for 8 hours or leave it overnight.
Drain the water from both bowls.
Grind urad dal + fenugreek seeds with 2-3 tablespoons of water to make a smooth batter
Add the Teff grains and continue to grind to make a smooth batter
Transfer it to a bowl. Mix it with your hands. (Body warmth aids the fermentation process)
Place this bowl over a plate (to catch any overflow) and let the batter ferment for 8 hours or overnight in a warm corner of your kitchen, or in your oven
After fermentation, the batter should have risen. Add salt and beet leaves to the fermented batter
Give it a mix and teff idli batter is now ready
Grease the idli plates of an Idli Cooker with oil and then pour a ladle full of batter into each mold
Steam for 10 minutes. Let the idlis stand for a couple of minutes before opening and removing them from the mold
Teff Idlis are best served with Sambhar, chutney, and/or molagapodi.