Heat clarified butter in a pan,add black mustard to crackle.
Add suji and saute for one to two mins and turn off the flame.
Add curd and salt and mix well.
Add one cup of water and coriander leaves and make thick batter.
Keep aside for 30 mins
Heat one spoon clarified butter in a pan.
Eno fruit salt add in the idly batter and pour one tbsp batter in the hot pan and cover the lid.
Cook in a slow pan and after one mins flip it and cover the pan.
All idly make in the same way.
Serve hot with tomato chutney.
