Soak the rice, moong dal and fenugreek seeds in a deep bowl with enough water for 5 to 6 hours. Drain and blend in a mixer to a smooth paste using little water. Transfer the mixture into a bowl, add the carrots, spring onion whites and greens and salt and mix well.

Just before steaming, add the fruit salt to the batter and pour water over it. When the bubbles form, mix gently.
Put a little batter into each greased idli mould and steam in a steamer for 10 minutes or till the idlis are cooked. Cool slightly, demould and serve immediately with nutritious green chutney.