Add the curd and mix well. Set aside to rest for 10-12 minutes.
Heat 2 tsp oil in a small pan splutter mustard seeds add curry leaves.
Transfer to the ragi, rava and curd mixture and mix well.
Adjust the consistency of the batter to make a smooth batter that does not fall and without lumps.
Add the Eno fruit salt and ginger mix well.
Pour the batter into prepared idli moulds and steam for about 12 minutes.
Let the idlis rest in the mould for about 5 minutes then open the mould.
De-mould the idli and serve with chutney immediately.
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