In a pan, dry roast the semolina on low heat. Roast until the semolina produces a nice aroma.

Let this cool completely at room temperature.

Transfer the roasted semolina to the bowl with the rice batter.

Now, add the curd, salt, and combine everything well.

Cover the batter and let it rest at room temperature for about 10 minutes. This helps with the fermentation and gives you fluffy idlis.

Before steaming, add the Eno fruit salt to the batter and mix gently.

Grease the idli tray molds lightly with oil and pour the batter into the greased molds.

Cover and steam the idlis for about 10-12 minutes.

Check the idlis by inserting a toothpick. If it’s cooked, then the toothpick should come out clean.

Spoon out the idlis from the mold and serve them with your favourite chutney or sambar.