take sooji, salt, yogurt and chopped coriander leaves in a bowl.

Mix well till everything is incorporated well. Keep it aside for 15-20 minutes.

Meantime take cumin seeds and peppercorns in mortar and pestle.

Make coarse powder out of it. Instead you can use dry spice grinder or coffee grinder.

Also prepare the idli stand or moulds. Grease the moulds well using oil. Keep it aside.

Now heat the oil in a small pan on medium heat for tempering.

Once hot add mustard seeds and let them pop.

Then add urad dal, chana dal and cashew nuts. Saute with stirring constantly till dal and cashews turn light brown in color.

Then add ginger paste, green chili and curry leaves. Cook for a minute.

Turn off the stove and add prepared powder. Stir quickly.

Immediately add this tempering to the prepared batter. Mix well.

After this 15-20 minutes resting time, you will notice that sooji absorbed most of the water. And the batter is really thick.

So add the water to make batter consistency. You may need about ¼ to ½ cup of water. Stir well.

Now prepare the steamer. Add glassful of water in the steamer or idli cooker, bring it to a simmer.

At the time of steaming or making the idli, add eno fruit salt and sprinkle little water on top. It will start to bubble immediately. Quickly mix it well.

Pour this batter into greased idli moulds.

Now place this idli stand into steamer or cooker.

Steam for 10-12 minutes on medium heat. Or till the toothpick/knife inserted in the center comes out clean.

Remove the idli stand from steamer and let it stand for 2-3 minutes.

Then using knife or spoon, remove the idlis from the moulds.