1 CUP SEMOLINA
2 TBSPS CORIANDER LEAF PASTE
2 TBSPS MINT LEAF PASTE
1 TSP GREEN CHILLI PASTE
1 TSP GARLIC PASTE
1 TSP GINGER PASTE
1 TBSP ONION PASTE

1/4 CUP CURD
1/4 TSP ENO FRUIT SALT
SALT TO TASTE 



 

Soak the semolina with all the ingredients, except the eno fruit
salt.Keep aside for an hour. Add the eno fruit salt, mix well and
pour into greased idli moulds. Serce hot with coconut chutney.