PREPARATION

(For Idli)
1. In a mixing bowl, add 230 grams semolina, 230 grams yogurt, 1 teaspoon salt and mix it well.
2. Add 180 milliliters water and mix it well.
3. Rest the batter for 15 minutes.
4. Add 1 teaspoon fruit salt, 30 milliliters water and mix it well.
5. Take idli moulder and brush it with oil.
6. Add the prepared batter in it.
7. Heat some water in a heavy skillet, place the idli moulder in it.
8. Cover it with lid and steam for about 15 minutes.
9. Open the lid and remove it from water. Keep aside.

(For Batter)
1. In a bowl, add 200 grams black eyed peas, 500 milliliters water and soak for overnight.
2. Transfer this into a blender, add 150 milliliters water and blend it into a paste.
3. Transfer this into a mixing bowl, add 30 grams gram flour, 1 teaspoon salt, 1 teaspoon red chili, 1/4 teaspoon turmeric, 1 teaspoon fennel seeds, 1 teaspoon coriander seeds, 1 tablespoon coriander and mix it well.
4. Add 60 milliliters water and mix it again.
5. Add the prepared idli in it and coat it properly.
6. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
7. Drain it on an absorbent paper.

(For Chutney)
1. In a blender, add all the ingredients and blend it into a paste.
2. Serve with prepared chutney.