Wash and Soak all the Rice and dals in water for 3 to 4 hours.

Grind all rice, dals and red and green chillies, grated coconut, water into fine paste(Idli batter consistency), add salt to taste and mix well and keep aside for 2 hours to ferment.

Keep small kadai on flame, heat 2 teaspoon oil, add the Rai to splutter, add 1 pinch of hing, chopped curry leaves, 1 chopped green chilli and pour into the batter.

Add 2 to 3 teaspoon haldi powder, 3 tablespoons oil and Eno popwder and mix it well in one direction till it comes fluffy.

Pour the batter in idli mould and steam in cooker without whistle for 8 to 10 minutes.

Remove the mould and pour some warm sugar water on it and remove the Idlis from the mould. (Or) Take a microwave Idli mould, grease with oil and pour the batter into it and decorate with chopped coriander leaves and cook in Microwave mode for 1&1/2 minutes, give the standing time for 2 seconds. Pour some warm sugar water over the idlis.

Serve hot with green chutney or coconut chutney.