To make the idli
batter, wash and soak the rice semolina and beaten rice in water in a large bowl for at least 2 hours. Wash the split black gram thoroughly and soak it in water in another bowl for at least 4 hours.
Blend the rice
semolina and beaten rice in a blender to a smooth batter and transfer into a deep bowl.
Grind the split black
gram separately to a smooth paste with a little water till fluffy. Transfer into the same bowl. Add salt and mix thoroughly. Cover and keep in a warm place to ferment for 6 to 8 hours.
To make the stuffing
coarsely grind the mixed vegetables in a blender without adding water.
Heat oil in a non-stick
pan, add green chillies, curry leaves, split black gram and mustard seeds and saute till the seeds splutter and the gram turns a light brown.
Add vegetables and
salt and saute for 3 to 4 minutes. Divide the stuffing into 15 equal portions.
Heat sufficient water in
a steamer and grease the idli moulds. Put a spoonful of the idli batter into each greased idli mould. Place a portion of the stuffing over it and pour another spoonful of idli batter the idli batter to cover the stuffing.
Keep the moulds in the steamer, cover with the lid and steam for 10 to 12 minutes. Wait for 1 minute and take out the idlis.
Take the moulds out
and let them cool slightly. Demould the idlis and set aside to cool.
Heat sufficient oil in a
kadai, slowly slide in the idlis, a few at a time, and deep fry till golden and crisp.
Arrange them on
serving plates and serve hot with sambhar or green chutney.