To begin, soak dhuli yellow moong dal (split green gram) in water for two hours. Drain well and grind into a smooth and fluffy paste without adding any water.
Transfer to a bowl. Add in curd and whisk it well. Keep aside.
Heat sesame oil in a pan. Add in mustard seeds (sarson) and cumin seeds (jeera). Allow them to crackle.
Add chana dal (split chickpea), urad dal (split black gram), and curry leaves. Saute for a minute.
Next, add in ginger garlic paste, grated carrots, and chopped green chillies. Saute until dry.
Transfer this into the dal mixture and mix well. Season with salt, chopped green coriander leaves, and asafoetida (hing).
In the meantime, prepare the steamer.
Grease the idli mould well with oil.
When the steamer is ready, add Eno fruit salt into the batter. You can also use ½ tsp baking soda instead. Mix well making sure to stir in one direction only.
Pour in the batter immediately into the moulds until three-fourths. This ensures that the idlis have space to rise.
Steam for 10-12 minutes. Do not overcook.
Demould the idlis and serve them hot with your favorite chutneys.