Gather all ingredients.

Dry roast wheat flour in a pan over low heat until fragrant, stirring continuously to prevent burning. Transfer to a bowl and let cool.

Heat ghee in the same pan. Add mustard seeds, cumin seeds, chana dal, cashew nuts, green chili, and curry leaves for seasoning. Roast until they crackle. Set aside.

Whisk yogurt with 1 cup of water to make buttermilk. Add buttermilk to the cooled wheat flour and whisk to form a thick batter, adding more water if needed.

Add the tempering to the batter and mix well. Add salt and let the batter rest for 20-30 minutes.

Grease idli plates and preheat the steamer.

Just before steaming, add eno's fruit salt to the batter and stir. The batter should become light and fluffy.

Spoon the batter into the greased idli plates and steam for 15-20 minutes, or until done.

Turn off the heat and let it rest for 5 minutes before removing the idlis.

Serve hot with tomato onion chutney, thakkali vengaya sambar, or idli milagai podi.