Grind 2 cups of murmura into a coarse powder.

In a mixing bowl, add murmura powder, idli rava, salt and curd. Mix well.

Add water gradually and make thick idli-like batter.

Cover and rest the batter for 15-20 minutes.

In a pan, add oil, mustard seeds, chana dal, urad dal, chopped curry leaves, asafoetida, and chopped green chilli. Sauté till dal turns slightly golden brown.

Then add onion and sauté till onion become translucent.

Now add chopped carrot, yellow capsicum, red capsicum, and salt. Sauté it on high flame till it is slightly soft.

tadka is ready. keep it aside.

After 20 minutes add water as required, to form an idli batter consistency batter.

Then add prepared tadka to the batter and mix well.

Steam water in a pan for 5 minutes and also grease idli stand with oil.

just before steaming add 1 tsp eno (fruit salt) and mix well till it turns frothy. alternatively, add a pinch of baking soda.

pour the batter immediately into idli plate. do not rest the batter.

steam the idli for 15-20 minutes on medium flame.

finally, serve instant murmura idli with chana dal chutney

In a pan, add oil and chana dal. Sauté till the dal is slightly golden brown.

Then add curry leaves, garlic cloves, ginger and dry red chilli. Sauté for a minute.

Switch off the flame and cool down the mixture completely.

Add the chutney mixture into grinder jar. Then add salt, and water and grind everything into a smooth paste.

Take out the chutney mixture into a bowl.

Heat oil in pan, add oil, mustard seeds, urad dal, curry leaves and a pinch of hing. Sauté for a minute and add in the chutney.

Serve chutney with murmura idli.