Combine green peas, salt, chillies and ginger in a mixer jar. Grind it a bit. Add 2 tbsp water and grind again to make a fine paste.

In a bowl combine semolina, peas paste, salt and curd. You may add a little water if needed to get the consistency as shown in the picture. Mix well and keep aside cover for 10 mins.

Take some water in a pot that can fit your idli stand. Apply oil in the idli stand. Heat oil for tadka, crackle mustard seeds, add urad Dal and fry a bit till it turns pinkish. Add curry leaves, fry a bit and then pour tadka over idli batter. Combine well.

By now the water in the pot must be boiling. Add eno in the batter and mix well till the batter looks frothy and light. Put a tablespoon of batter in each section of idli batter.

Pile up the plates on the stand and place the stand in the pot. Cover the pot. Turn the heat to medium and cook for 10 min. Remove it from the pot and set aside to cool for 5 min. Scoop it out one by one and they are ready to serve! Combine ingredients for chutney and grind. Make and pour tadka over it and mix well. Serve idlis with coconut chutney.