Ingredients:

• 1 cup Dalia
• 1 cup curd
• 1 cup water
• 2 tbsp suji
• 1/3 cup grated carrot
• 1/3 cup chopped onion
• 1/3 cup chopped coriander
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• Salt to taste
• 1/2 sachet ENO

For tadka:

• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 7–8 curry leaves

Methods:

• In a mixing bowl, add curd and water. Gradually mix in suji and dalia (already crushed in the mixie).
• Add grated carrot, chopped onions, coriander, haldi, salt, and red chilli powder. Mix well and keep aside.

Prepare the tadka

• Heat oil in a pan, add mustard seeds. Once they crackle, add urad dal, chana dal, and curry leaves. Let it sizzle for a few seconds, then add this tempering to the batter.
• Just before steaming, add ½ sachet of ENO and mix gently.
• Pour the batter into a greased idli stand and steam for 10–12 minutes or until a toothpick comes out clean.

Serve hot with homemade mint green chutney