Firstly put a frying pan on stove top under medium flame.
Add the oil and let it heat.
Add all the ‘ingredients for tempering’ into the pan and let them turn light brown.
Add all of the chopped green chillies, chopped coriander and chopped curry leaves.
Give a stir.
Add the semolina and dry roast till you get a pleasant aroma and the colour of semolina slightly changes. This might take around 3-4 mins.
Switch the flame off and transfer the semolina into a wide mixing bowl.
Add the salt and baking/cooking soda into the same.
Mix everything and then add the curd/yogurt to the bowl.
Now, mix everything thoroughly into a smooth batter by adding the water. See pics below for the consistency.
Apply oil to the idli pans and pour in the batter up to ¾ level of each hole.
Put the pans into an idli steamer or into a wide bottomed vessel filled with 2 cups of water.
Close the lid of the vessel, put it on stove top under high flame.
Steam them for up to 10-12 mins, switch the flame off and leave the vessel unopened for 3 more mins.
Gently take the idli(s) out of the idli pan with a wet spoon and serve!! Done!!