Heat a pan and dry roast oats in low flame till aroma comes. See to it the oats doesnot get brown colour. Transfer it to a bowl. Now dry roast the semolina till it becomes light brown in colour, Allow them to get cool down.

Transfer the roasted stuff to a blender and just give tow or three turns and transfer it to a broad bowl.

Add the curd, water, salt and mix well. Let them get soaked for 15 minutes.

After 15 minutes you can notice that the stuff has become tight. add more water and bring it to idli batter consistency.Heat a sauteing pan and do the seasoning with mustard, chopped chillies, dal and cashews. Add it to the batter.

Heat the idli pan. grease the idli plates. Now add the eno fruit salt stir fast and pour in the batter to the plates. Steam them out for 15 minutes.

Serve hot with chutney, gun powder or sambhar.