| 1/2 cup Organic Tattva Urad Dhuli (White) Dal | 1 cup Organic Tattva Rice Rava Idli or Sona Masoori Rice |
| 1/4 cup Organic Tattva Poha | 1/4 tsp Organic Tattva Fenugreek Seeds (methi seeds) |
| 1 cup Organic Tattva Ragi Flour | Water as per requirement |
| Salt to taste |
| Rinse all the ingredients with water. |
| Soak the dal, rice and poha in water with fenugreek seeds. Let it sit for 6-7 hours. |
| Grind this mixture and add some water to it. Add a cup of ragi and some water to achieve the desired consistency. |
| Add salt to it and mix well. |
| Keep the batter aside for 8-9 hours for it to set perfectly. |
| Check for a rise in the level of the batter. If a significant rise is visible, your batter is ready for idli-making. |
| For quick idli-making, use idli stands. (a quick trick to know if your idlis are ready – pierce the sides of the idli with a knife. A clean knife signifies that idlis are ready.)Dip a spoon in water and slide it through the idlis for quick removal.Serve hot idlis with sambar (see below sambar recipe) |
| 1 cup Organic Tattva Arhar/Tur dal -boiled and mashed | 2 tbsp of tamarind paste |
| 10-12 shallots/small onions-optional | 1/2 cup bottle gourd cut into cubes |
| 1/2 cup pumpkin cut into cubes | 1/2 cup drumsticks slit and 2 inches in size-optional |
| 1 large tomato cut into pcs | 3-4 tbsp oil |
| 1tsp Organic Tattva Mustard Seeds | 2-3 Organic Tattva whole Red Chillies |
| 8-10 curry leaves | 1/2 tsp Organic Tattva Turmeric Powder |
| 2-3 tbsp Organic Tattva Sambhar Masala | 1/2 tsp Asafoetida/Heeng |
| Salt to taste |
| Pressure cook dal with 3 cups of water, salt and turmeric powder. |
| After 3 whistles, take the dal off the heat and mash it till the desired consistency is achieved. |
| Add 4 cups of water to the vegetables and boil them till they are moist. |
| Add Organic Tattva Sambar Powder, salt and the mashed dal to the vegetables. |
| Cook all these ingredients for 5 minutes on medium flame. Add tamarind pulp. |
| For tempering, take a heavy bottom pan and add oil/ghee. 7. Add mustard seeds to the oil/ghee. Once the seeds start crackling, add heeng, curry leaves and whole chillies. |
| Pour this seasoning on the sambhar. |
| Stir well and keep it on simmer for another 5-10 minutes. Serve hot sambhar with idlis. |