Multi lentil Idli (Steamed Rice cakes) and Dosa (crepe) Vegan Glutenfree

• Soak all the to be soaked items overnight (12 hours) .. its quite cold here right now.. so i usually let it be for 12-16 hours.
• Drain the water and grind the soaked lentils/grains along with ginger, dried red chili, washed cilantro leaves and salt(1/2 teaspoon or more) with little water if needed.
• If this mixture doesnt look fermented enough, add 1/4 teaspoon baking powder, or keep for another 4-6 hours in a warm place. Or you an use it as is for Dosa crepes.
• Grease Idli stand and mix and pour the batter.
• Steam the idlis for 20-25 mins and let stand for another 10 before removing from idli stand.
• Serve with sambhar (lentil curry), coconut chutney or any podi powder! Serve in breakfast or lunch! There are other lentils or oats and grains, vegetables can be added as well.

For The Dosa/Crepes

• Grind the mixture to as fine paste as you can with a little extra water. Heat a griddle on medium high for a few minutes. Drop a few drops of oil on it and spread the oil all over using a paper napkin or the cut side of an onion to form a thin layer.
• Drop a ladleful (1/4 cup) of the batter on the griddle and spread the batter using the curve of the ladle, inside to out in a spiral. Video for basic Dosa recipe and how to shape the crepe.
• Let the crepe cook for 2-3 minutes or until the under side is golden brown. Flip and cook for another minute.
• Serve hot with the Sambhar(pigeon Pea curry), coconut chutney, or podi(dry powder chutney). We usually make some chili garlic chutney with it as well. 

Chili Garlic Chutney:

• Heat a tablespoon of oil, add in finely chopped garlic or garlic paste, add in red chili powder and a pinch of asofetida(hing). Take off heat in a minute of so once the garlic starts to turn golden.)