To make filling take oil in a pan and add mustard seeds in it.

Once mustard seeds start popping add onion and roast till transparent.

Now add carrots, capsicum and cabbage in the pan along with salt and sauté them till soft.

Add black pepper and chaat masala in it and mix well. Filling is ready, keep it aside to let it cool.

To make idli take a pan and add oil in it.

Now add mustard seeds Curry leaves, chana daal and cashew and roast till golden brown on sim.

Now add semolina in that pan and roast only for a minute on sim. (low flame) let it cool.

Take a bowl and add the roasted mixture and curd in it and mix well. Add water in it to make a batter with medium consistency.

Now add salt and keep it aside for 5 minutes. Grease the idli stand side by side.

Now add a pouch of eno with 2 tbsp of water and mix well. It will make idlis fluffy.

Now put a layer of batter in the stand (Do not fill it completely). Add your filling in the center only and then put another layer of batter over it by covering the filling completely.

Now steam them for 3 mins on high flame and 7 mins for low flame.

After that open the lid and let them cool for a minute.

Take them out of the idli stand slowly and cut them in two pieces. Serve it with coriander chutney.