Wash rice and urad dal separately until the water runs clean and add fenugreek seeds to the rice. Soak it in water for 4-6 hours. Soak the urad dal too for the same amount of time. Drain all the water from the urad dal and grind it to a fine paste. Add water accordingly.

Grind the rice to a coarse paste (add water as needed) and then mix both the pastes together in a large bowl and whisk them well. Make sure that the consistency is thick.

Now, the idli batter needs to be well-fermented. This step is very important to get soft and fluffy idlis. Keep the batter in a warm place to ferment. Once the batter has risen, add salt to it and whisk to mix it well.

Grease the idli stand with oil and take a ladleful of batter and fill the idli mould. Add ½ cup of water in the idli steamer and let it boil. Put the idli stand inside and close the lid. Let the steam build for 8-10 minutes before switching off the gas.

For coconut chutney

Now grind the grated coconut, roasted urad daal and chana daal into a fine paste in the food processor. Keep aside for later use.

To temper, the chutney, in a small pan, heat the oil and when hot add the mustard seeds, curry leaves and dry red chilies. Sauté, stirring frequently to prevent burning, until all the ingredients are slightly darker and aromat.​

For peanut chutney

Heat oil in pan.

Add peanuts and fry until slightly browned.

Remove them in a plate.

Add red chilli, ginger, garlic and onion in the pan and fry for 3-4 minutes.

And them in the plate with peanuts.

Let the peanuts and other ingredients cool. Transfer them in a grinder along with tamarind and salt.

Add some water and grind to make a smooth chutney.

For tempering add oil in pan.

Once the heat oil add mustard seeds, dry red chillies and curry leaves and Sauté, stirring frequently to prevent burning, until all the ingredients are slightly darker and aromat.​

Pour the tempering over the chutney and Mix well.

Serve idli with coconut and peanut chutney.