So lets come back to the recipe........
black gram dal-1/2 cup
gingelly /refined oil
salt as required.
Soak the rice,black gram dal and fenugreek seeds in water for 4 to 5 hours.Now grind them to form a batter with consistency of pancake batter.Allow this to ferment for 6 to 12 hours.You may add a tsp of soda bicarbonate-and keep it in a warm place like the oven or gasroom esp in winter in colder regions
When the batter ferments its volume increases and tastes a bit sour.Now you can add salt.
Heat a pan Apply gingelly oil and pour a ladle of the batter on to it and cook it like a pancake.
You can prepare idlis with the same batter.
Put this into the steamer and let it steam for 10 to 15 minutes.When done if you slightly press on the idli the surface will regain its shape.
Now cool let this cool down and using a spoon scoop out each idlis.
For the chutney;
shallots-5+3 finely chopped
red chilli powder-2tsp
salt as per taste
Coarsely grind together the coconut ,shallots, chilli powder and salt.Now heat oil in a pan ,splutter mustard seeds,add shallots,curry leaves and red chilli.Saute it.Now add the ground coconut mix.Adjust the consistency as u like.Stir it till the chutney heats.do not allow to boil.
Serve hot !!!!!