Wash both masoor dal and rice 2-3 times. Then soak them in water separately for 3 hours.
Grind the dal to a smooth paste. The soaked rice should be coarsely ground.
In a large bowl mix both masoor dal paste and ground rice paste. Mix well for 5 minutes. Keep covered in a warm place, to rise and fermentation (of the idli batter). It may take 4-6 hours, depending on weather conditions.
On a wok, heat 1 tsp oil. Add mustard seeds and allowed to crackle. Then add hing and red chilli. Saute for some seconds, on low flame. Then add and fry curry leaves, till aroma come out.
Mix this tempering mixture with the idli batter very well.
Grease the idli mould. Place the fermented and tempered idli batter.
Heat water in idli maker. Place mould with batter. Steam for 8-10 minutes and check idli with a toothpick.
Demould, when cool down and serve soft and yummy masoor dal idlis with chana dal chutney.
Thanks
