• Take yogurt in a bowl and whisk well. Now add chopped ginger, semolina and approx. a cup of water and make a medium thick batter ,slightly thinner then the normal idlis
• Whisk well and add salt,corn kernels and a pinch of turmeric.
• Cover and rest for 15 minutes .
• Make the tempering-heat oil in a small pan,and fry cashew pieces on low heat till golden in colour,remove from the pan and add them in the semolina mixture
• Now in this oil add mustard seeds and white lentils,when it start crackling,add curry leaves pieces and asafoetida and remove it from the flame.
• Add dried fenugreek leaves (kasoori methi), saute for few seconds and mix in the semolina batter.
• You can add some more water in it ,if it thicken a bit now.
• Heat water in a steamer and grease the idli plates with oil.
• When water start boiling add fruit salt in the mixture ,mix well and pour approx 1 tbsp of mixture in every idli mould.
• Place the idli stand in the steamer ,cover and cook for approx.10 minutes ,first on high heat and then on medium flame .
• Remove the steamer from the flame,let it stand for 5 minutes and then with the help of  a greased spoon scoop out the idli’s .
• Serve hot with sambhar and coconut chutney.

Variation-

• -You can also add grated carrots,spinach and cabbage in the batter to make it more heathy for the kids .
• You can substitute kasoori methi(dried fenugreek leaves) with fresh fenugreek leaves or green coriander.
• -Add fruit salt only in the batter required to steam,don’t add in the whole batter.