Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Do not overmix the batter after adding Eno to retain the aeration.

• Let the idlis cool for a few minutes before demolding to prevent them from breaking.

• Soaking the dals overnight is crucial for a soft texture.