For the idli batter (this will make approximately around 50-60 idlis atleast or else you can use the same batter to make dosa and utappam)

3 cups rice (i used basmati- you can also use boiled rice or idli rice that you get in the stores)
1 cup split urad dal

1. Soak both the rice and urad dal separately for atleast for 5-7 hours. I soaked it for around 10 hours.
2. Crush the rice and the urad dal separately in the mixer/blender with as little water as possible to make a fine paste.
3. Add some water so as to make the batter of a medium consistency-not too thick or thin. The consistency should be similar to that of condensed milk or a little thinner.
4. Allow the battle to ferment overnight. The time for fermentation varies between 10-20 hours. To speed up the process, put the batter in a warm place like an oven. Alternately, warm the oven for 10 minutes and then place the batter in the oven. Check back after 8-10 hours and if the batter has not risen, remove it from the oven, heat the oven once more for 10 min and then place the batter in the oven again.

For the Idlis



1. Before making the idlis, take some batter in another pan, add little water if its too thick and add salt. If you want you can add soda bi carb to make the idlis fluffy (i did not use any, but the idlis turned out pretty soft and fluffy).
2. Pour the mixture using a small ladel into the idli stand bowls and steam without whistle in a pressure cooker for 15-20 minutes.
3. Remove from the stove, let cool for 5 minutes and then remove the idlis with a knife.
4. Serve hot with chutney and sambhar.


Coriander Coconut chutney



1-1/2 cup coconut - grated
1 cup coriander
4 green chilies
salt to taste

1. Put all the above mentioned ingredients except for the salt in a blender and make a fine paste using as little water as possible.
2. Add salt, mix well and serve with the idli or dosa.

Tomato Chutney



1 small onion- finely chopped
3 tomatoes -chopped
salt to taste

For tempering
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp whole urad dal
3 dried red chilies
5-6 churry leaves
1/4th tsp turmeric

1. Heat oil, add the mustard and urad dal and when the mustard seeds pop, add the turmeric, red chilies and curry leaves.
2. Saute for a minute and add the chopped onion.
3. Saute till the onion turns translucent and add the tomatoes.
4. Add salt and let cook till the tomatoes are completely cooked.
5. Let the mixture cool for 5-10 minutes and put through a blender to get a smooth paste.
6. Serve with idlis.

Sambhar




1 cup toor dal
2 chopped tomatoes
1 big onion- finely chopped
1 medium potatp chopped
10 curry leaves
2 tsp MTR sambhar powder
salt to taste
1/3 tsp turmeric
1/2 tsp chili powder
1 tbsp tamarind chutney (or as per your taste)

For tempering
1 tbsp oil
1 tsp mustard seeds
1/3 tsp fenugreek seeds
2 whole red dried chilies
4-5 curry leaves
a pinch of asafoetida

1. Boil toor dal and 1 chopped tomato, half the onion and the potato separately
2. Blend the toor dal, add water to get a medium thick consistency.
3. Heat oil, add the mustard and fenugreek seeds and when it pops, add the red chilies, curry leaves and asafoetida.
4. Add half of the chopped onion and turmeric and saute till the onion turns golden brown.
5. Add the remaining chopped tomato and let cook till completely done.
6. Add the boiled dal, sambhar powder, chili powder, tamarind juice, salt to taste and curry leaves and let boil for 20-30 minutes.
7. Serve hot with idlis, dosa or medu vada.