Ingredients

To be soaked

• ½ cup uraddaal(split black gram daal)
• ½ cup Moong Daal
• ½ cup brown rice
• ½ cup white rice ( use parboiled rice)
• ¼ cup toordaal
• ¼ cup chanadaal
• 2 tsp methi seeds (Fenugreek seeds)

To be added later:

• 1 inch ginger
• 1 dried red chili
• handful of methi leaves(fresh fenugreek leaves)
• salt to taste

Recipe

• Soak all the to be soaked items overnight (12 hours)
• Drain the water and grind the soaked lentils/grains along with ginger, dried red chili, washed fenugreek leaves and salt(1/2 teaspoon or more) with little water if needed.
• If this mixture doesnt look fermented enough, add 1/4 tsp baking powder, or keep for another 4-6 hours in a warm place.
• Grease Idli stand and mix and pour the batter.
• Steam the idlis for 20-25 mins and let stand for another 10 before removing from idli stand.

Cucumber Chutney

• 1 medium sized round cucumber
• 4 green chilies slit
• ½ tsp. cumin
• Salt to taste
• 1 tsp Lemon juice
• Handful coriander leaves (chopped finely)

Tempering

• 1 sprig curry leaves
• ¼ tsp. mustard
• ¼ tsp. cumin
• ½ red chili broken
• 1 garlic clove
• ½ tsp. urad dal (optional)
• ½ tsp. channadal(optional)
• Pinch of hing
• 1 tsp olive oil 

Process

• Wash cucumber and peel off the skin
• Cut it to 2 large pieces. Remove the seeds and discard.
• Fry green chilies in oil for 1 to 2 min. Cool them.
• Grind green chilies, cumin, salt, turmeric, garlic, and handful of the chopped cucumber pieces. Keep the rest of the cucumber pieces aside.
• Add the blended mix with the rest of the cucumber pieces, add salt chopped coriander leaves
• Heat the same pan with oil, add all the tempering ingredients and fry till the dals turn golden.
• Add this to the chutney, check salt and tang. if needed you can add lemon