Soak the bengal gram dal, moong dal (yellow) and red gram in water for 1 and 1/2 hour. After this time, drain the water completely and make a coarse paste of it.Now add salt to taste, mix it thoroughly and keep it aside.

Grind the cumin seeds, chopped ginger, cloves and mix this in the prepared coarse paste of dals.

Mix the finely chopped onion, finely chopped green chillies, chopped mint leaves into the above prepared coarse mixture.

Now prepare the baskets carefully, take small portions of the coarse wada mixture and form them into circular shapes or in the shape of small bowls. (Note that the base and walls of the basket should be thick.)

To prepare the filling, soak the white chickpea for 1 and 1/2 hour. Then pressure cook it till 2 whistles blow. Once it is boiled, drain the water and add salt to the chickpeas. Mix it well together. Now fill the veg baskets with the cooked white chickpeas.

Next, add water in the idli container for steaming. Apply vegetable oil to the idli trays and steam the veg baskets in the idli container for 15 minutes.

Once the baskets are steamed and ready, transfer them into a plate and serve them hot with tomato sauce or green chutney.