In a large bowl combine the cornmeal, yogurt, water, ¾ tbsp of oil, mix well and keep aside for 30 minutes.

Heat the remaining ¾ tbsp of oil in a small pan and once the oil is a bit warm add the mustard seeds, urad dal, and chana dal.

When the seeds crackle, add the green chili and curry leaves and sauté on a medium flame for a few

Just before steaming, add the fruit salt and 2 tbsp of water over it. You may want to add a bit extra water if you think the batter is too thick.

When the bubbles form, mix gently and pour spoonfuls of the batter into greased idli molds and steam in a steamer for 10 minutes.