In a small pan, heat ½ tbsp oil. Add mustard seeds and heat till seeds start to sputter. Switch off the heat and leave seeds aside. In a bowl, add semolina, half of the water, yogurt and half of mustard seeds and mix well. Make sure batter is not lumpy. Keep adding water 1-2 tbsp at a time until batter has pan cake batter consistency. If using Baking Soda, mix in soda into the batter as well. If using ENO Salt, wait to mix salt just before steaming cakes. Leave batter aside for 10 minutes.

To make tomato chutney - Chop tomato roughly. In a pan, heat 1 tbsp oil, add tomatoes, sugar, red pepper powder and ½ tsp salt. Saute till tomato are cooked, little mushy and skin has stared to disintegrate. Let tomatoes cool a bit. Once easy to handle, transfer tomatoes to blender and blend to a puree consistency. Mix in half of the remaining pan roasted mustard seeds into the chutney. Taste and adjust salt and keep aside.

Grease the cake steamer (idli pan) molds. If using ENO fruit salt, add salt to the batter and stir well once. Mix in chopped onion and cilantro. Immediately pour the batter into molds. If using microwavable idli makers, microwave for 4 minutes. If using regular steamer, steam for 5 to 7 mins. Before taking out the cakes (idli) from molds, do the tooth pick test. If tooth pick does not come out clean, stream cakes for 1 more minute and then check again.

Remove steamed cakes (idlis) from molds and serve hot with tangy sweet and sour tomato chutney. Enjoy!!