Soak rice, methi seeds and urad dal separately in water for 4 hours
Take out from the water and grind properly in the grinder separately to a smooth paste, while grinding mix cooked rice and poha.
After grinding, mix the batters and add salt and keep at room temperature for 6 hours.
Next day the batter is fermented, mix lightly and pour a ladle full of batter in each of the cavities of the idli stand.
Then use idli steamer and steam for 10 minutes to make the fluffy spongy Idlis.
Wash and soak the toor dal for one hour Pressure cook the dal with a teaspoon of salt and all vegetables for about 3 whistles.
Switch off the gas and let the pressure release by itself.
In the meantime heat 2 teaspoon of oil for tempering and add curry leaves , mustard seeds and dry whole red chillies
Add this tempering, tamarind pulp and sambhar masala in the sambhar, cook for 5 minutes bring to a boil and its ready to serve.