Mix makai flour with buttermilk.make a semithick paste as thick as rice idli batter. Rest it for half an hour

Now add salt; Green chillies paste; coriander leaves; azvayan; Rai tadka and mix well

Grease idli plates with oil

Add Eno to the batter and stir for a while

Put the batter into the plates and steam them for about 10-15min

Check with fork and if cooked transfer them in plate for serving.

Otherwise you can steam them for 5min more

Serve hot with chutney or sauce

Tip-use sour buttermilk to make them puffy