Dry roast the broken wheat and semolina on a tava (griddle) till they are golden brown in colour. Remove and keep aside in a bowl.

Dry roast the chana dal and urad dal on a tava (griddle) till they are golden brown in colour. Add ½ cup of water and allow to cook on a slow flame till they are tender.

Mash the dals lightly and add to the broken wheat and semolina.
Add all the remaining ingredients and enough lukewarm water to make idli batter. Keep aside.

Heat the oil in a small pan and add the mustard seeds to it. When they crackle, add the asafoetida, green chillies and ginger paste.

Add the onions and sauté till they turn golden brown.

Add the carrots, french beans, green peas, salt and a little water and cook

Covered till the vegetables are tender and the mixture is dry.

Switch off the flame, add the coriander and mix well.

Divide the mixture into 24 equal portions and keep aside

Place a spoonful of the idli batter into each greased idli mould.

Place a portion of the vegetable mixture over the idli batter.

Pour a spoonful of idli batter to cover the stuffing on each idli mould

Steam in a steamer for 10 to 12 minutes.

Repeat steps 1 to 4 to make more idlis.

Serve hot.