Idli, Sambar, and Coconut Chutney

Soak rice, urad dal, and methi seeds together overnight or for at least 8 hours.

Grind the soaked ingredients into a smooth, thick paste. Add a little water if needed, but keep it dense.

Cover the batter and let it ferment in a warm place for 8-10 hours, or overnight, until it has risen and become slightly airy.

Gently mix the fermented batter. Add salt to taste. If using, add a pinch of baking soda and mix well.

In a pressure cooker, combine toor dal, chopped onion, tomato, green chilies, drumstick, and chopped brinjal and carrot. Add water and cook until the dal and vegetables are tender (about 4-5 whistles).

Once the pressure is released, open the cooker. Add sambar masala, tamarind juice, jaggery, and salt. Stir well and simmer on low flame for 8-10 minutes, allowing the flavors to meld.

In a small pan, heat cooking oil. Add mustard seeds, curry leaves, and hing. Once the mustard seeds splutter, add red chili powder and stir briefly.

Pour the prepared tadka over the simmering sambar. Mix well and let it cook for another minute.

In a blender or grinder, combine fresh coconut, ginger, green chilies, roasted chana dal, tamarind pulp, and salt. Grind to a smooth paste, adding a little water if necessary.

In a small pan, heat 1 tbsp of cooking oil. Add mustard seeds and urad dal. Once the mustard seeds splutter, add curry leaves and a dry red chili (optional) and sauté for a few seconds.

Pour the prepared tadka over the ground coconut chutney. Mix well to combine.

Lightly grease the idli molds in the idli stand with oil.

Pour the idli batter into the greased molds, filling each about three-quarters full.

Place the idli stand in a steamer or a pot with boiling water. Cover and steam for 10-12 minutes, or until the idlis are cooked through and firm.

Carefully remove the idlis from the molds. Serve hot with sambar and coconut chutney.