Idly Chutney

For Idly:

Ingredients:
par-boiled rice (raw) 1 cup
urad dhal 1/4 cup
flat rice (Poha/avalakki) 1 tbsp.
fenugreek seeds 1/2 tsp.
salt 1/2 tsp.
1. grind the above adding water to form a thick batter.
2. leave it over night for fermentation (during winter- add 1/2 spoon of sour curd)
3. grease the idli plates with butter/ghee and pour batter into the sockets.
4. pressure cook it for 15 minutes.

For Chutney:

coriander 4-5 sticks

green chillies 8 (small size)
coconut 1/2 cupfried channa dhal 1 cup
salt to taste

1. grind the above to form a smooth paste
2. for tempering: head 1 tbsp of oil in a seperate pan,
add:
mustard seeds (1/4 tsp),
urud dhal (1 tbsp), curry leaves (4-5 leaves),
red chillies (3 nos.)
and cook till urud dhal turns light brown.
3. add the above mixture into the paste and mix well.