Mix semolina, curd, salt, eno fruit salt and water and make a batter. Rest for 20 minutes.

Heat oil in a wok. Add mustard seeds and when mustard seeds splutter add asafoetida and saute for 30 seconds. Add urad and gram dal and saute till it turn pinkish. Add curry leaves and cashews. Switch off the flame and mix this tadka in batter and mix.

Peel wash and Chop onion, tomato, capsicum, green chilli and coriander leaves. Mix these vegetables in semolina batter and stir. Adjust the consistency of mixture by adding little water.

Grease katori with little oil and put 2- 2 tb sp of mixture in each katoris. Fill upto 3/4. Heat water in a karahi. Put a stand in it. Place all katoris on it. Place a lid over it and steam for 12 minutes on medium flame. Switch off the flame and keep aside for 15 minutes.

Now remove the lid. Do knife test. If knife comes clean it means it is ready. Remove idli from katori and transfer it in a plate.