Soak rice, fenugreek seeds & urad dal for 5-6 hours. Grind in a coarse paste. Add salt. Keep overnight for fermentation.
Wash & soak tuar Dal for 1/2 an hour. Add dal, all vegetables, green chillies, (you can add your choice of vegetables) turmeric & salt in pressure cooker. Cook it until 6-7 whistles.
Heat all in a Kadhai. Add mustard seeds. Once crackled add whole red chilli, hing, curry leaves & red chilli powder. Saute all. Add dal. Add tamarind paste or lemon juice. Add sambhar Masala. Let it boil. Switch off gas.
Making of idli: Grease Idli plates with oil. Boil 1 glass water in Idli maker. Pour Idli batter in each pit. Place it in Idli maker. Cover the lid. Steam them for 8-10 minutes.
De mould Idlies & keep it in hot case before serving.
Serve hot with sambhar & coconut chutney.
