½ cup sooji / rava/ coarse semolina
½ cup yogurt
1 tsp salt
1 tbsp milk
1 tsp eno
4 tbsp neutral oil plus extra for greasing
pinch hing (asafoetida)
100g onions, thinly sliced lengthwise 
¼ tsp turmeric 
1 tsp chilli flakes 
½ tsp sambhar masala 
½ tsp malagapudi / gun powder
½ cup tightly packed finely chopped cilantro 

1. Mix sooji, yogurt and 1/2 cup water throughly in a bowl and set aside for attest 30 minutes. Meanwhile, prepare your steamer by brining water to a boil and greasing your tins. I used a small idli mould. If you do not have that, you can use the normal idli mould. Once you hit the 30 minute mark, add salt, eno and 1 tbsp water to the sooji mixture and whisk thoroughly. You want to incorporate the eno well into the batter. Fill up each mould almost all the way through - leaving behind just a tiny bit of space. I filled up my mould with 1 tsp mixture each. Place in steamer and cook for 10 minutes. Once done, allow to cool on counter top for 3 to 5 minutes before releasing with a knife. If you made bigger idlis, simply cut them into bite size pieces once cooled completely.

2. Heat oil on low heat in a wok style pot. Bloom hing. Then add the onions and cook until translucent, stirring occasionally for about 5 to 10 minutes. Then add the turmeric, chilli flakes, sambhar masala, malgapudi, and cilantro. Stir well and cook for a minute or so until fragrant. Finally add in the idli. Stir gently and allow to cook for 10 to 15 minutes.

3. Serve with coconut chutney.