In a wide bowl, combine rice powder, semolina and salt. Mix well.

Add curd to the bowl and mix well until combined.

Gradually add water to the mixture, stirring continuously, until a medium-thick, easy drop consistency idli batter forms without any lumps. Cover and let the batter rest for 10 minutes.

Meanwhile, boil water for steaming in a large pot/idli steamer. Lightly grease the idli moulds with oil to prevent sticking while steaming the idlis.

After 15 minutes, add eno (fruit salt) to the batter. Pour a tsp of water on the Eno and mix well. The batter will become frothy and bubbly.

Pour idli batter into each oil-greased idli mould. (Make sure to fill the idli moulds leaving some space for them to rise while steaming).

Place the idli moulds with batter into the pot, and cover it with a lid. Steam for 15-20 minutes. To check doneness, insert a toothpick into the centre of the idli, it should come out clean.

Once cooked, remove the idlis moulds from the pot and let it sit for 5 minutes to cool slightly.

Gently scoop the idlis from the moulds using a knife/ladle, taking care not to break them apart. Set them aside.

Repeat the process with the rest of the batter.

Arrange the idlis on a platter and serve them with coconut chutney or sambar.