Soak rice and urad dal for 5-6hrs then grind them together if required add little water. Transfer the batter in a air tight container keep it in a warm place for fermenting for atleast 5-7hrs. After that add eno packet, salt to the batter. Mix it. If required add little water. Batter should be flowy. Grease the idli mould with oil add battery and steam it for 10-15min. De-mould them.

In a pan. Add oil as oil heats add onion saute it. As the onion turns into slightly pink colour. Add tomato saute it for 5min.

Add toovar dal into the pan. Add salt, turmeric powder, chilli powder, coconut powder, 1tbsp sambar masala mix them altogether.

Add water. And let it boil for 10min. Add tamarind pulp & jaggery and corriender leaves and let in boil for another 10min.

For tempering: in a vessel add oil. As oil heat up add hing, rai, curry leaves, dry red chilli, corriender powder, sambar masala and 2spoon water.

Pour this tempering into sambar. And turn off the gas.

Serve the sambar in a bowl garnish it with sambar masala and corriender leaves.