Mix the semolina, rice flour, curd and salt in a bowl, and add enough water to make a smooth batter.

Keep aside for 20 minutes.

Heat 1.5 tblsp of oil in a pan.

Add asafoetida and turmeric, cook for a few seconds, and then add the peas, cabbage and capsicum.

Now add the salt, sambhar masala, chilli powder and stir fry till the vegetables start softening.

Then add fruit salt in the batter, mix well and quickly pour half of the mixture into the plate and steam for 3 minutes.

Take the plate out of the steamer and spread the podi mixture on the semolina cake.

Spread the vegetable mixture over it.

Pour the remaining batter over the vegetable layer and sprinkle 1/4 sambhar masala over the batter.

Now place the plate in the steamer again and steam for 8 minutes.

Take the plate out of the steamer and let it cool down for 10 minutes

Add mustard and sesame seeds to the oil, and when it starts crackling, add whole red chllies to the oil and pour over the triangle pieces.

Cut into triangles.

Heat 1 tblsp of oil in a small pan..

Garnish with chopped coriander.

Serving suggestion: Serve with tomato ketchup and green coriander chutney.