Clean, wash and soak the three dals with an equal amount of rice and methi seeds as mentioned in the ingredients section.

Soak the three dals with rice for 6-8 hours. Grind the split yellow moong daal with turmeric powder. Green moong dal with green coriander leaves. White mas dal should be grounded normally

Allow to ferment for either hours. Grease the idli plates. To make pink colour idli, add half grated beetroot to half of white batter.

Allow to cool naturally and serve the colourful, delicious and healthy Idlis with Chana dal and coconut chutney.

To make chana dal chutney, place dal in a grinder jar and make the powder.

Add coconut powder, green chilli and chopped ginger as well as tamarind.

Add water and grind to chutney. Adjust salt.

Temper with cooking oil, mustard seeds, cumin seeds, red chilli powder, hing, curry leaves and dry red chilli.

Serve the delicious and colourful protein rich Idlis with tasty chutney.