Make the seasoning or tadka with the ingredients said above, In a low flame heat a tbsp of oil add chillies, when they change colour add channa and urad dal, when they change colour slightly, switch off the stove add chopped curry leaves fry for a minute and coriander leaves and set it aside to cool down.
Meanwhile take the ready mix in a large bowl, to this mix the grated Mango and grated coconut you can even add grated ginger which is optional with salt thoroughtly.
To this add the wet ingredients mentioned above start with the yogurt/buttermilk and leave it for 5 minutes.
when you leave it to obsorb the moisture, grease the Idli plates with oil or Ghee whatever you prefer, this helps in the Idlis to unmould easily once they are cooked.
The dry ingredients would have obsorbed the moisture from the Mangoes, coconut and the butter milk by this time, now to this start adding water and make it into a Idli batter consistency.
Now to this add Eno fruit salt and mix it throughly.
pour the batter on to the greased moulds and steam in a pressure cooker with out the weight for 12 to 14 minutes in a medium flame.
Once done, take them out of the cooker and leave it on the platform so they cool slightly unmould the idlis from the mould and serve these with coconut chutney!!