In a mixing bowl, add 1 cup yellow moong dal and ½ cup poha. Wash them well.

Add 2 cups buttermilk (or as required) and soak the moong dal for 4 hours.

Moong dal is now soaked properly.

Add the soaked moong dal into a mixer jar. Add 3 green chillies, 1 inch ginger, 4 garlic cloves, ½ cup coriander leaves, and ½ cup water. Grind into a smooth paste.

Transfer the ground paste into a mixing bowl. Add ¼ tsp turmeric powder, salt to taste, and ½ cup rava. Mix well and whisk the batter for 2 minutes until it becomes light and fluffy.

Cover and let it rest for 10 minutes.

The batter is ready. The consistency should be medium thick and ribbon-like when poured. If it is too thick, add water to adjust.

In a tadka pan, heat 2 tbsp oil. Add 1 tsp mustard seeds, ½ tsp cumin seeds, 1 tsp chana dal, and some curry leaves. Sauté briefly.

Add the tempering to the batter and mix well.

Now add 1 tsp Eno and 1 tbsp lemon juice. Mix well; the batter will become frothy.

Grease the idli stand and fill each cavity with the batter.

Preheat the steamer and steam the idlis for 12–15 minutes on high flame.

Finally, serve hot moong dal idlis with peanut-coconut chutney and sambar.

In a pan, heat 1 tbsp oil and add ¼ cup peanuts. Sauté them.

Then add ¼ cup roasted chana dal and sauté briefly.

Add 2 green chillies and some curry leaves. Sauté well.

Switch off the gas and add ¼ cup desiccated coconut. Mix and sauté in residual heat.

Transfer the mixture to a plate and let it cool.

Add the cooled mixture to a mixer jar. Add salt to taste, 1 tsp jaggery, ¼ cup curd, and ¼ cup water (or as required).

Grind to a smooth chutney and transfer it to a bowl.

In a tadka pan, heat 1 tbsp oil. Add ¼ tsp mustard seeds and ½ tsp urad dal. Sauté briefly.

Add 2 dry red chillies and some curry leaves. Sauté them.

Add this tadka to the chutney and mix well.

The chutney is ready. Serve it with moong dal idli.