Wash chana dal and soak it in water for 3-4 hours.
Similarly wash and soak rice in separate bowl for 3-4 hours.
Grind them after that and mix to form a smooth batter. Cover the bowl with a lid and keep it for fermenting for 7-8 hrs in summers plus 4 during winters.
Season it with salt, turmeric powder, green chilli and ginger paste. And add baking soda. Mix it nicely.
Grease the idli pan and with the help of ladle pour idli batter in idli pan, stack all the plates like this
Place it in a pressure cooker or idli cooker with little water take care that water should not touch idli pans plate otherwise idlies on lower plate may become soggy.
If you are using pressure cooker do not forget to remove the weight.
Steam them for 10-12 minutes and allow to cool for 5 minutes before demolding and serve hot with Sambhar and coconut chutney or make mini fried idlies like I do with tempering.
For tempering heat up ghee and add curry patta, mustard seeds and red chilli when it starts to splutter take it off heat and pour this tempering over idlies and serve it.