In a bowl add idly batter, soyabean flour, turmeric powder, chilli powder, vegetables, ghee and salt and mix together. Keep aside
For outer layer of Kozhukattai, boil 1 cup water, add 1/2 teaspoon ghee and salt. Mix rice flour slowly. Switch off the flame and close the lid for 3 minutes.
Grind green chilli, ginger, coriander leaves and curry leaves listed in Curd rice. Keep aside
Stuff dates with cashew nuts.
Babycorn capsicum stir fry : In a pan, heat oil and add onions, saute till it turns translucent.
Then add baby corns, turmeric powder, chilli powder and salt. Mix and cook for 2 minutes without adding water on medium flame.
Then add capsicum and cook for another 2 minutes. Remove from heat
By now the rice flour should be warm. Grease the kozhukattai/modhak mould with the remaining ghee listed in kozhukattai ingredients.
Fill the mould with rice flour and place the stuffed dates inside and close the bottom.
In the bottom idly plates grease and pour the vegetable idly batter.
On the top plate place the kozhukattai and steam for 7 minutes.
In a tempering pan heat oil, add mustard seeds, after it splutters add urad dhal and asafoetida.
Now add the ground ingredients ( green chilli, ginger, coriander leaves and curry leaves) and saute for 1.5 minutes.
In a bowl add rice and tempered ingredients.
Next add yogurt, salt and mix.
Wash the apple and drop in a hot water to get rid of covering wax. Cut into pieces and drop in water and wipe with a cloth.
Now pack the cooked dishes into a stainless lunch box.
