Step-by-Step Instructions

1. 1.Soak the Dals

   In a bowl, combine 1/2 cup of split green moong dal and 1/4 cup of chana dal. Wash them 2-3 times with water, then add fresh water and let them soak overnight.

2. 2.Prepare the Idli Batter

   After soaking, drain the water and wash the dals once more. Transfer them to a grinder jar. Add 1/4 cup fresh curd, 1-inch ginger, 1 chopped green chilli, and a few coriander leaves. Grind everything into a smooth, slightly thick paste. Transfer the batter to a bowl.

3. 3.Prepare Tadka and Season Batter

   Heat 1 tbsp of oil in a small pan. Add a pinch of heeng, 1/2 tsp mustard seeds, and a few curry leaves. Let them splutter for a few seconds. Add this tadka to the idli batter along with salt to taste and 1/2 tsp cumin powder. Mix well and set aside.

4. 4.Make the Coconut Chutney

   In a grinder jar, combine 1/4 cup fresh coconut slices, 1 tbsp roasted chana, 3-4 garlic cloves, 1 whole red chilli, salt, and 1/2 tsp cumin seeds. Add a few tablespoons of water and grind to a smooth paste. Transfer to a bowl.

5. 5.Steam the Idlis

   Just before steaming, add 1 tsp of ENO to the batter and mix gently. Grease the idli molds and place half a cashew in each. Pour the batter into the molds, ensuring not to overfill. Place the stands in a preheated steamer with boiling water. Cover and steam on high flame for 12-15 minutes.

6. 6.Demold and Serve

   After 15 minutes, check if the idlis are cooked; they should feel non-greasy to the touch. Switch off the flame and let them cool for 5 minutes. Use a spoon to gently demold the idlis. Serve the soft and spongy moong dal idlis warm with the prepared coconut chutney.