Ingredients for Idli:- 1 cup black gram (urad dal) 2 cups idli rave Salt to taste Oil for seasoning Ingredients for Sambar:- 1 cup toor dal 2 tomatoes, chopped 1 onions, chopped 1/4 cup grated coconut 1/2 tsp. turmeric 1 tsp. tamarind juice 1/2 tsp. jaggery /sugar 1 tbsp. Sambar Powder 1 spring curry leaves 1 tbsp. chopped, coriander Salt to taste For Seasoning: 1 tsp. oil 1/2 tsp.mustard seeds 1/2 tsp. cumin seeds Asafoetida a pinch Method for Idli: Soak the black gram for 5 hours. Grind smoothly by adding little water and keep aside. (batter should be thick) Wash idli rave in warm water and strain, mix idli rave and ground paste. Add salt and mix well. Cover the lid and keep this mixture for whole night. Next day beat the batter well. Grease idli plates with oil and pour the batter. Repeat it with all the idli plates. Place this idli stand in a pressure cooker and steam cook for 12-14 minutes, without putting vent in a medium flame. Serve hot with sambar/chutney. For Sambar Cook toor dal in a pressure cooker and mash well. Keep aside. Grind grated coconut, sambar powder and little water to a fine paste. In a saucepan, add mashed dal, water, tomatoes, onions and bring it to boil. Untill the onions, tomatoes become soft. Add curry leaves, salt, turmeric, jaggery, tamarind juice and ground paste. Bring it to the boil for 10-12 minutes, until the sambar thickens. Remove form the heat. Heat oil in a pan, add seasonings, when it starts to split add asafoetida and pour it over the hot sambar. Garnish with chopped coriander leaves. Serve hot with idli/dosa/rice.