Grind the green gram and green peas and make a paste.
Mix all the ingredients and the paste in a deep bowl. Keep aside for 10 to 15 minutes.
Meanwhile, prepare the tempering by heating oil, mustard seeds, urad dal, mung dal and hing.
Divide the batter into 3 equal portion and 1 packet of eno for each batter.
Pour the tempering into the idil mixture. Mix well
Just before steaming add 1 packet of eno and mix well till it turns frothy.
Pour the batter immediately into the idli plate. do not rest the batter.
Also as other idlis you have to steam it for 8-10 mins on medium flame.
Finally, serve hot with coconut chutney and sambar.
