In a mixing bowl put semolina, curd, salt and 1/2 bowl water. Mix well and keep aside for 10 minutes. In the meanwhile, heat oil in a karahi and put mustard seeds and when mustard seeds splutter add 1 tablespoon soaked Gram Daal. Sauté for 30 seconds. Now add curry leaves and saute for 1 minute and put tadka in semolina mixture mix well. Adjust the consistency of the mixture by adding little water. Add chopped coriander leaves and an empty packet of eno salt and mix. The mixt will become fluffy.

Grease idli mould properly with few drops of cooking Oil.

Now add 1 tablespoon mixture in each mould.

Heat 1 glass water in a pressure cooker and when water starts boiling put idli mould in it. Place the lid and remove weight from the lid and pressure cook./steam for 12 minutes. Switch off the flame. Wait for 10 minutes. Now open the lid and remove idli from the mould with the help of a knife.

Serve hot with chutney and sambhar.