Soak idli rava 3 cup in water and in another vessel wash and soak urad dal split 1 cup with few methi dana and 1/4 cup poha.
Let both contents soak for about 4-5 hours.

Remove extra water from idli rawa. Crush half the rawa to a smooth paste. (For grinding use the water of soaked urad dal mix). Mix smooth paste of rawa and soaked rawa.
Crush the urad dal mix to a smooth paste and add it to the rawa mixture and add salt to taste and let it ferment overnight.

Now adjust the consistency of the fermented mixture add salt to taste and pour it into idli moulds and steam them properly.

For chutney: In a mixture jar add roasted chana green chillies ginger and coconut. Crush it to smooth paste and add tempering of rai jeera urad dal kadi patta and hing to it. Add salt to taste.

For Sambhar: Boil tur dal with enought water. I add cut vegetables also along with the dal. After the dal is cooked add tadka of methi rai jeera kadi patta hing haldi and red chilli powder. Add salt to taste and then add sambhar masala according to your taste. Cook properly then add lemon juice to it.