Soak the black gram for 5 hours. Then grind it into a smooth paste.

Add the idli rava and salt to the grounded paste and mix it properly to form the idli batter. Let this ferment for 8 hours/overnight.

Now add in the grated beetroot, grated carrot, greens and cumin seeds to it. Stir it gently so that the batter is not disturbed.

Take a flat bottomed shallow vessel (Steel/ Aluminium) and grease it with ghee till the rim of the vessel. Fill half of this vessel with the prepared batter.

Place the filled vessel in an Idli container/cooker and steam for 10 minutes on a medium flame. Then for the next 5 minutes on a low flame.

Turn off the stove and let it cool for 5 minutes.

Transfer this carefully onto a greased plate and cut it into sandal shapes.

To garnish, cut two semi-circle pieces of parboiled carrot such that one small semi-circular shaped carrot piece is placed as a toe and the other slice as the ankle.

Join the two pieces with the help of any parboiled green stalk.

Serve it hot with peanut/ coconut chutney.