Ingredients:

• For the batter:
• 1 cup – semolina
• 4 tbsp – Rice flour
• 1/2 cup – Curd
• 1/2 cup – salt
• 1.5 tsp – fruit salt
• For the stuffing:
• 1/4 tsp – Asafoetida
• 1 cup – shredded Cabbage
• 1/2 cup – chopped Capsicum
• 1/4 cup – peas
• 1 tsp – sambhar masala
• 1 tsp – red paprika powder
• 1/3 tsp – Turmeric
• 1/2 tsp – salt
• 1 tsp – Lemon juice
• 1 tbsp – cooking oil
• For the paste:
• 1 tbsp – idli podi powder
• 1.5 tbsp – cooking oil
• For the tempering:
• 1 tbsp – cooking oil
• 1/2 tsp – Mustard Seeds
• 1 tsp – sesame seeds
• 2 whole Red Chillies
• 2 tbsp – green coriander

Method:

1. For the batter:
2. Mix the semolina, rice flour, curd and salt in a bowl, and add enough water to make a smooth batter.
3. Keep aside for 20 minutes.
4. For the stuffing:
5. Heat 1.5 tbsp of oil in a pan.
6. Add asafoetida and turmeric, cook for a few seconds, and then add the peas, cabbage and capsicum.
7. Now add the salt, sambhar masala, chilli powder and stir fry till the vegetables start softening.
8. For the cakes:
9. Grease a plate with 1.5 tsp of oil.
10. Then add fruit salt in the batter, mix well and quickly pour half of the mixture into the plate and steam for 3 minutes.
11. Take the plate out of the steamer and spread the podi mixture on the semolina cake.
12. Spread the vegetable mixture over it.
13. Pour the remaining batter over the vegetable layer and sprinkle 1/4 tsp sambhar masala over the batter.
14. Now place the plate in the steamer again and steam for 8 minutes.
15. Take the plate out of the steamer and let it cool down for 10 minutes.
16. Cut into triangles.
17. Heat 1 tbsp of oil in a small pan.
18. Add mustard and sesame seeds to the oil, and when it starts crackling, add whole red chillies to the oil and pour over the triangle pieces.
19. Garnish with chopped coriander.
20. Recipe courtesy: Maayeka
21. http://maayeka.blogspot.in/