Soak the urad dal and rice for 4 hours, and soak the flattened rice (poha) for 15 minutes. Then, grind the mixture in a blender jar and set it aside to ferment overnight.

After fermentation, add salt and oil to the batter and mix well. To steam the idlis, place the steamer on the stove, pour the batter into the idli molds, and cook for 8 minutes; prepare all the idlis in this manner.

In a mixer jar, combine roasted gram dal, fresh coconut, green chilies, ginger, garlic, coriander leaves, curd, and salt; add water as needed and grind into a chutney..

To temper the chutney, heat oil in a frying pan and add mustard seeds, urad dal, dried red chilies, and curry leaves; once the tempering is ready, pour it over the ground chutney. The coconut chutney is ready

Wash the Toor dal and Chana dal thoroughly and soak them in water for half an hour. Then, cook them in a pressure cooker until 6 whistles. Blend the dal thoroughly using a blender to achieve a smooth texture.

Add the cooked sambar dal to a pan. Now, add the chopped onions, potatoes, pumpkin, and drumsticks, and boil over medium heat.

Add salt, tamarind pulp, jaggery, green chilies, ginger, turmeric powder, red chili powder, and sambar powder to the dal, and boil well until the vegetables are cooked and tender.

To temper the sambar, heat oil in a pan and add asafoetida, cinnamon, cloves, curry leaves, cumin seeds, and dried red chilies; once the spices sizzle, pour this tempering into the boiling sambar. Simmer the sambar on a low flame for another 5 minutes, then add freshly grated coconut and finely chopped fresh coriander. The sambar is ready.

Piping hot idli, sambar, and delicious coconut chutney are ready. Idli, chutney, and sambar make for a perfect, energizing breakfast.

If you don't want to make Sambar, Idli with chutney also makes for a perfect breakfast that can be enjoyed with tea or coffee.