In a bowl take semolina, oats flour, curd. Mix well and keep ready.
In a small pan add oil. Once it's hot add the mustard seeds and chana dal.Saute until mustard crackle and chana dal gets golden. Later add in asoefetida, chopped chillies, curry leaves and fry for few seconds.
Add the tempering along with rest of the ingredients except baking soda, to the flour, semolina dough and mix well.
When adding water, adjust its consistency to thick yet runny batter similar to idli batter.
Lastly add in the baking soda to the batter and Mix well.
Grease the idli plates with oil. Scoop the batter into the moulds and steam for 10 to 12 minutes or until done like regular idli.
Serve them hot with chutney or dip of choice.
