Soak the rice and dal for 4 hours. Drain water and grind to fine paste. Keep overnight.

Next morning heat oil in a pan. Crackle rye and then add hing. Later add the chopped carrot and capsicum. Add salt and chilli powder. Cook till they are tender yet crunchy. Add these to the batter and mix well.

Grease idli moulds. Add batter in the moulds and steam for 4 minutes.

Serve with any chutney.