For Multigrain Idli - soak Urad Dal & Methi or fenugreek seeds for couple of hours. Drain and put in a blender, adding little water make a paste. Set aside

In a bowl add wheat flour, oats flour, Jowar flour, bajra flour, Urad Dal paste and add adequate water and salt and ferment for 8 hours or overnight covered.

Mix with your hands the batter very well before putting in moulds. Add turmeric powder, red chilli powder, roasted cumin powder and mix one more time

Grease the moulds and pour the batter but not till the brink. Steam for 15 mins and once cooked, set aside. Complete the batches.

For tempering of the Idli’s - in a wok heat oil, add Chana Dal, mustard seeds, cumin seeds, asafoetida, sprig of curry leaves, whole red chilli and add to the Idlis.

For Coconut Chutney - roast Chana Dal. In a bowl add roasted Chana Dal, grated coconut, green chilies, ginger, salt, and blend coarsely. Add water if needed.

For tempering Coconut Chutney - in a wok heat oil, add mustard seeds, cumin seeds, whole red chillies, asafoetida, curry leaves.

For Garlic Chutney - in a wok heat sesame oil, add chopped onions, garlic and sauté for 2 mins. Add whole red chillies, tamarind and stir for 1 min. Set aside to cool. Add to the blender and make a coarse paste. Add 1/4 cup water and make a smooth paste

For tempering - in a wok heat sesame oil add mustard seeds, cumin seeds, asafoetida, curry leaves, red chilli powder. Add to the Garlic Chutney and set aside

For Sambhar - in a pressure cooker boil Tuvar Dal and turmeric powder for 4-5 whistles. Set aside. In a wok heat oil, add chopped onions, drumstick, eggplants and cook for 3-4 mins. Add turmeric powder, red chilli powder, tamarind purée and on low flame cook for 3-4 mins covered until the consistency is thick. Add 1 cup water and add Sambhar Masala

Add 2 cups water and cover to cook for 15 mins.

For tempering Sambhar - in a wok heat oil, add Chana Dal, Urad Dal, mustard seeds, asafoetida, curry leaves and whole red chilli. Add to the Sambhar