IDLI SAMBHAR with coconut chutney

IDLI- Wash rice two to three times, clean and soak in fresh water for at least two to three hours. Wash and soak the dal also for a similar time. Add the methi seeds to the soaking dal. Drain and grind the rice to a slightly coarse texture and dropping consistency. 

Drain and grind the dal, sprinkling water as required to a smooth and spongy batter. Mix both the batters with salt with hand, thoroughly in a whipping motion. Keep the batter in a large vessel, close tightly and rest the batter in a warm place for at least 24 hours

Mix the batter well and pour into lightly oiled idly trays and steam for about ten minutes. Dip a toothpick into the idli to check if done.

SAMBHAR - Pressure-cook the dal in two and half cups of water with turmeric powder and one teaspoon oil for three whistles. Open lid once the pressure has reduced. Mash the cooked dal lightly with a wooden spoon.

Soak tamarind in one-cup warm water, extract pulp and set aside. Heat the remaining oil in a thick-bottomed pan. Add mustard seeds. When they splutter add dry red chillies, fenugreek seeds and asafoetida.

Stir and add green chillies, curry leaves and drumsticks and cook for one minute on medium heat stirring briefly. Add sambhar powder, salt and one cup water.

Coconut chutney == Instructions (1 cup =255 ml) firstly, keep all the grinding ingredients ready. take coconut, roasted chana dal, peanuts, onions and chilli.

Furthermore, transfer to a small blender.also add a small piece of tamarind.additionally, add salt to taste.