First take idli rice washed for 4to 5times then soak it for 4 to 5hours.

It is very important your soaking in a water your dal, and rice minimum 5hours.then only your batter will be soft... And doubled..

Then second thing take urad dal washed for 2to 3 times then soak it for 4to 5hours. Then add methi seed also for softness.

Very important thing do not mix the dal and rice you have to, grind separately. Then only your urad dal will be soft and doubled the quantity.

After 4to 5hours washed it and grind it separately in a mixie grinder separately. One important tips I want to share with you is when you grind urad dal you have to add ice cubes and grind it slowly so your machine will be safe. You have make soft like a ball when you drop in water to check your idli batter is correct then the urad dal batter will flow on the water like a ball. Then your consistency ready to take from the mixie.

If you are going, to grind in grinder then you can use plain water. In between split the water and put your hand in between check the consistent also..

Then next step grind your rice and add soaked poha and mix and gri d it in a good paste..

When, you will add poha into this mux your uttappam will be more soft and, tasty.

After two things over take big vessel mix your rice, and urad dal mixture then, add salt keep it aside. This you have to do this preparation overnight and keep it in a place near to your gad stove. So that overnight fermentation will happen then, your batter also doubled.

Next day prepare for sambar take imli soak it in a hot water for sometime take a pulp from it keep it away. Then, take a kadai pour some refined oil then add black rai, methi seed, curry leaves, red chilli, add cut onion, cut brinjal fry it then add little bit of haldi, sambar powder after sometime add your imli puree then add your boiled smashed har har dal add salt and cook for time if everything blend nicely then decorate with coriander leaves. Transfer in to your serving vessel.

Next is preparation of coriander chutney(take coriander leaves cut into small piece then add roasted chana dal, fried onion, green chilli, coconut grated add finally salt and grind in a mixie your chutney. Will be ready after doing tadka on to it. Take few drops of refined oil pour black rai, urad dal, hing few drops and mix with your green chutney.

Final take a iron strong, tawa heat nicely. Slice your onion keep it ready. Previous day prepared uttappam batter pour into small medium thick size into the tawa then, over drop some oil spread your sliced onion cover with, a lid let them cook slowly steadily after one side cooking over turn into other side without distrubance of sliced onions let them cook grisp golden colour add some refined oil in between, then, take it from, tawa and serve to your family with, chutney and sambar.