Soak Chana Dal and moong dal for 1-1.30 hours ( I soak it overnight, as it becomes easy for me prepare idli, early morning) .
Next day ,once the batter is fermented , mix gently with a ladle.
Drain water from soaked chana dal and moong dal and add to batter.
Keep water in Idli Cooker , let it come to boil.
Whilst , add in ½ cup of chopped dill leaves , ¼ cup coriander leaves, chopped onion, green chillies and bits of coconut.Mix well
Grease Idli Moulds with oil and pour ladle full of batter in each section .
Place the arranged idli plates in idli cooker or pressure cooker.
Close the lid ( if using pressure cooker , don't use vent ) and cook for 10 minutes only on medium- high heat.
Give standing time of 5 minutes, before opening the lid.
Remove idli plate , wet the idli mould base with water and carefully remove idlis with a spoon.
Serve it hot with coconut chutney, Idli podi and ghee.