For making idlis, add salt to the fermented batter and check for the consistency and add water accordingly. Batter should be of flowing consistency..not too thick or thin.
Keep the idli steamer on high flame with water and lemon slice in the bottom.
Grease the idli plates and pour the batter into the idli moulds.
Place the plates into the steamer and steam for 20 mins on high.

Heat oil in a pan. Add mustard seeds, hing,red chillies, Curry leaves, drumsticks,bhindi, tomatoes, turmeric powder, sambar masala. Add the boiled dal, salt, mango powder, jaggery. Once sambar is boiled, let it simmer for 5 mins before you switch off the gas flame.

For the chutney, add coconut, green chillies, corriander leaves, Dalia, salt, and little water to the mixer pot and grind into a fine paste.
Heat oil in a tadka pan. Add mustard seeds, curry leaves. Switch off the flame and add the tadka to the chutney.

Serve hot.

Notes- when u use urad dal with skin, the color of the idlis turn a bit dark or greyish but the taste is the same as white idlis.
Adding bhindi to the sambar makes it more delicious and gives a nice texture to it.