For the idlis:
1/2 cup split and dehusked black gram lentil/urad dal dhuli
1 teaspoon fenugreek seeds/methi seeds
2 cups idli rice (short-grain rice)
1 1/2 - 2 cups water, divided
1 teaspoon salt

For the coconut chutney:
1 cup freshly grated or desiccated coconut
1-inch piece ginger
1-2 green chilies
1/2 teaspoon salt, or to taste
1/2-3/4 cup water
2 teaspoons vegetable oil
3/4 teaspoon mustard seeds
Pinch of asafetida
1/2 teaspoon split and dehusked black gram lentil/urad dal dhuli
2 dried red chilies
10-15 curry leaves