Mix semolina and yogurt in a large vessel and keep for 15 minutes . Now add salt and water as required, mix it gently and make a batter (neither too runny nor to thick) . mix it well.
Heat oil in a pan add chana dal,urad dal black mustard seeds and curry leaves when it crackle add into the idly batter. Now add eno fruit salt just before making idly and again mix it well. Grease the idly plate and pour the batter in idly plate and steam for ten mins. Enjoy hot idly with sambar and chutney
Heat oil add the chopped veggies and saute for 5 – 6 mins. Pressure cook dal and all the shallow fry veggies,turmeric powder and salt with three cup of water.
After one whistle simmer the gas for ten minutes. After some time we open the cooker lid .Now we add sambar powder, red chilly powder and imli pulp and mix well.. To temper it with all spices and mix well in the sambar. Garnish with coriander leaves and serve with idly.
Dry roast the bengal gram / chana dal. Fry the curry leaves. In a blender add coconut,roasted bengal gram / chana dal,green chilly,fried curry leaves,salt and 1/2 cup of water . Blend to make a paste.
Heat one tsp oil. Add black mustard seeds and curry leaves to splutter and add into the chana dal and coconut chutney. Serve chutney with idly and sambar
