Firstly soak urad dal in separate container and idli rice and saabhudaana in separate container for 8 hours.
Then grind urad dal in the grinder untill it becomes soft,and just add a little batter in water,it should float then the batter is perfect you can say.Then grind idli rice and saabhudaana until it becomes soft.Now mix both the batter and allow it to ferment.
Then add salt,grease the idli moulds and pour a laddle full of batter and steam it for twenty minutes.Now idlis are ready.
Now in a mixer jar add all the ingredients mentioned above for making chutney,and grind it by add water.Then temper it with oil and mustard seeds.
Prepare plain sambaar,by adding cooked dal in a vessel followed by tamarind juice and sambaar powder and salt as required.Allow it to boil,then in a kadai add oil,mustard seeds,methi seeds and asafoetida and allow it to splutter.Add curry leaf and redchilly and switch off the stoveand add the tempering to the sambaar.
Serve idly with chutney and sambaar.
