1. Wash the dal and rice in two separate bowls until the water runs clear, then soak for 3-4 hours.
2. Once soaked, discard the water from the rice and dal.
3. Add the soaked dal to the 700 ml container along with 5-6 tablespoons of water and grind into a fine, fluffy paste using the 'POWER' blend function. Using ice-cold water ensures that the mixture does not heat up. If required, add more water and blend again using the 'PULSE' mode.
4. Transfer the dal into a large bowl.
5. Add the soaked rice to the 700 ml container and grind into a semi-coarse paste using the 'PULSE' blend function. Using the 'PULSE' mode at intervals prevents the batter from heating up, achieving better results and prolonging the motor's life.
6. It is recommended to grind hard ingredients like soaked rice in batches. Use about 1.5 cups of ice-cold water in total. The batter should be of a free-flowing but thick consistency.
7. Transfer the rice paste into the same bowl as the dal and mix well using a whisk.
8. Cover the bowl and let the batter ferment for at least 8-10 hours or overnight.
9. Once fermented, gently mix the batter. Do not overmix.
10. Season the batter with salt to taste and mix again. The idli batter is ready.
11. Grease the idli trays with ghee or oil and pour the batter into the molds, filling up to ¾ of the mold.
12. Place the idli trays in a steamer and steam for 4-6 minutes or until a knife/toothpick inserted comes out clean.
13. Once steamed, remove the idli trays from the steamer and let them cool down slightly before demolding using the back of a spoon.
14. Super soft and fluffy idlis are ready. Serve with coconut chutney.

Tempering:

• 1-2 tbsp Oil
• ½ tsp Chana Dal
• ½ tsp Urad Dal
• 1 tsp Mustard Seeds
• 2 Red Chilies
• 10-12 Curry Leaves

Method:

1. Add the coconut and the remaining ingredients into the 400 ml container and grind into a fine chutney using the 'SMART' blend function. Transfer it to a bowl.
2. Set a pan over high flame, add the oil, and let it heat up.
3. Add the chana dal and urad dal, stir, and fry for a few seconds. Then add the mustard seeds, red chilies, and curry leaves. Stir well and pour the tempering over the chutney.
4. The perfect coconut chutney is ready.