Wash poha 2-3 times. Combine idli rava, methi seeds, and urad dal. Wash these 2-3 times.
Mix poha with idli rava mixture and soak overnight in 4 cups of water.
In the morning, strain the mixture. Blend it with 1 cup water till smooth puree is obtained. (Divide in two batches for easy blending).
Add salt to taste.
Keep idli moulds ready. Grease the plates well with oil.
Keep a steamer with enough water to heat. Once water starts to boil, add the Eno to the batter. Give it a quick whisk without overworking the batter.
Ladle the batter in the moulds and place the idli stand in the steamer.
Steam for 10 minutes or till idlis are soft to touch without the batter being wet or soggy.
Remove the idlis from the mould by using a blunt knife. Serve them hot/warm with your choice of condiments.
Note: The batter can be fermented. In that case there is no need for addition of Eno. Just keep the batter after blending it in a warm place for 8 hours.
For Chutney: Heat tbsp of oil in pan and fry 1 branch of curry leaves.
Grind coconut with chilies, Bengal gram, coriander leaves, ginger, fried curry leaves, and salt to taste. Grind with little warm water to coarse (or fine) paste.
Remove ground paste to bowl.
Heat again tbsp of oil in same pan. Once oil is hot, add mustard seeds, hing, and curry leaves.
Add this tempering to the coconut paste.
