soak 1/4 cup toor dal and 3/4 cup raw rice for 2-3 hours.
in a mixer/blender grind using very lil amount of water 1cup desiccated coconut, small tamarind slice, roasted red chilies 4 /5 or more as per taste, these idlis are better when made spicier.
once the coconut masala is finely ground, add soaked rice and daal into the blender over the coconut masala, grind the mixture on low speed, to make a coarse batter without adding any water, if some whole daal remain, let them be so, the batter should be more coarse than the normal idli batter. Once the batter is done add salt and chopped onion. Mix well and prepare idlis from this batter just like normal idlis.
also you may add a pinch of asafoetida and chopped cabbage along with onion, this is a good way of making people who hate cabbage eat it and relish it! :)
this is normally eaten with a few drops of coconut oil sprinkled on top as a side dish along with rice & daal/rasam/sambaar and is also a good snack to eat it right away
