Idli Sambar

Soak rice, methi seeds and urad dal separately in water for 4 hours

Take out from the water and grind properly in the  grinder separately to a smooth paste, while grinding mix cooked rice and poha.

After grinding, mix the batters and add salt and keep at room temperature for 6 hours.

Next day the batter is fermented, mix lightly and pour a ladle full of batter in each of the cavities of the idli stand.

Then use idli steamer and steam for 10 minutes to make the fluffy spongy Idlis.

For the sambar-Wash and soak the toor dal for one hour

Pressure cook the dal with a teaspoon of salt and all vegetables for about 3 whistles.

Switch off the gas and let the pressure release by itself.

In the meantime heat 2 teaspoon of oil for tempering and add curry leaves, mustard seeds and dry whole red chillies

Add this tempering, tamarind pulp and sambhar masala in the sambhar, cook for 5 minutes bring to a boil and it's ready to serve.

Serve hot fluffy idlis with hot and spicy sambar