For chutney: Take coconut, garlic, ginger, jeera, coriander and little water and add to a grinder and grind to a smooth paste. Remove and add salt.

For idli: Wash dal and river nicely and soak both separately for atleast 4-5 hours. Then remove water and grind to a smooth paste by adding little water.

Remove in a big bowl. Mix both the batters properly. Keep it overnight in a warm place to ferment. Morning it will be double in quantity. It should be light and fluffy. Add salt and if req add little water. Apply little oil on idli moulds and pour the batter and steam for 12 mins. Check with a knife. If knife comes out clean means ur idli is ready. Serve hot.