Take 2 tbsp oil in pan and place it on flame for heating. Add rei in oil and sauté for while. When rei crackles add chana dal and urad dal and roast until they turn little brown in color. Now add green chilly, ginger and curry leaves and sauté for few minutes. Also add maize flour. Stir constantly and roast for 2-3 minutes.
Take out the roasted flour in bowl. Add curd, salt and mix well. Also add green coriander and mix well. The batter should have same consistency like that of dal chawal batter used for making idli. Add ½ cup water in batter. If batter appears to be thick add 1-2 tbsp more water. Keep it aside for 10 minutes.
Add 2-3 cup water in pressure cooker and place it on flame for heating. Grease the idli stand molds with some oil. Batter has become puffy. After doing all preparations add eno salt in the batter and mix with help of a spoon. Pour little amount of batter in every mold of stand.
After water starts boiling, place idli stand in the cooker and close with help of lid (without whistle). Cook for 12-14 minutes. Keep the flame to a point so that there is constant boiling of water. After 14 minutes open the lid of cooker and insert knife in idle for checking it. Batter is not sticking to knife, idle is now ready.
Take out idle stand from cooker and separate out the molds. After idli gets frigid with help of knife take out the idli’s and place them on plate. Piping hot and lip smacking spongy maize flour idli is ready. Serve maize flour idli with peanut chutney, coconut chutney or green coriander chutney and enjoy eating.
Add eno salt after doing all preparations.
You can also use consumable soda instead of eno fruit salt.
You can also use any vegetables of your choice; chop them and make vegetable maize flour idli.