1: In a bowl add semolina, curd, and salt. Mix well.
2: Add around 1/2 cup water and whisk to make a smooth batter. Cover the bowl and let it rest for 20 minutes.
3: Meanwhile, prepare Tadka. Heat 1 tsp oil in a pan. Add mustard seeds, asafetida, chana dal, urad dal, and curry leaves. Sauté for 30 to 40 seconds.
4: After 20 minutes, return to the semolina batter, add carrots, bell peppers, cilantro, and prepared Tadka. Mix well.
5: Add 1-2 tbsp more water if the batter looks thick.
6: Put water in your steamer to boil and grease your idli plates with oil.
7: Add eno (fruit salt) to the batter and mix well. Steam the batter immediately after adding the eno.
8: Place 1 cashew in each compartment of the idli plates and fill with the prepared batter without overfilling.
9: Place the idli plates in the steamer and cover. Steam on high heat for 10 to 12 minutes.
10: Check if done by inserting a knife in one of the idlis; it should come out clean.
11: Remove the plates from the steamer, let them sit for 5 minutes, then carefully remove from plates.
12: Enjoy with coconut chutney and tomato chutney!
