Coconut - 1 cup, grated Roasted Channa Dal - 1/4 cup Green Chili - 4 Tamarind - a small piece Cumin seeds - 1 tsp Ginger - a small piece Garlic - 2 cloves Cilantro (optional) Salt For Tempering: Oil - 1 tbsp. Mustard seeds - 1 tsp Urad Dal - 1/2 tsp Asafoetida - 1/8 tsp Shallots - 1, chopped Curry Leaves Red Chili - 2 Place the coconut in a blender with roasted channa dal, green chili, tamarind, cilantro (optional), ginger, garlic, and the necessary amount of salt. Blend this
Idli Rice – 1 cup Toor Dal – 1/4 cup Chana Dal – 1/4 cup Urad Dal – 1/4 cup Moong Dal – 1/8 cup Red Chilies – 5 Fennel Seeds – 1 tsp Ginger – a small piece Onion – 1, chopped Coconut – 1/4 cup, grated Curry Leaves – chopped Drumstick Leaves/Spinach – 1 cup, chopped (optional) Asafoetida – 1 tsp Salt Gingelly Oil In a medium-sized bowl, mix Idli Rice, Toor Dal, Chana Dal, Urad Dal, and Moong Dal. Rinse the rice and dal well until the water runs clear, then soak them along with
