Idli Making - Soak 1 cup samak rice or bhagar and 1/2 cup Sabudana separately for 3 to 4 hours

Once they turn soft, drain the water, put it in a mixture grinder add both, dahi and water and grind it into soft paste. Add water only if needed or else you can add post fermentation

Remove the batter in a bowl and cover the lid. Ferment it for another 1 hour if you adding soda. Ferment it overnight if you not adding soda.

I have added soda so after one hour you will find small bubbles in the batter. Now add salt, pinch of soda and 1 tablespoon of hot water on soda to activate soda and mix gently

Grease the Idli plates and boil it on medium flame for 10 to 15 mins

Chutney making - In a mixture grinder add 1/2 cup of grated coconut, 1 tablespoon of groundnut, 8 to 10 curry leaves, 2 green chillies, 1 small piece ginger, 1 teaspoon of sugar, 2 tablespoon of dahi, 2 tablespoon of water and Sendha namak as per taste

Grind it, remove it in a bowl and heat the oil, add jeera and once jeera turns brown pour it on the chutney