In a bowl, mix semolina, yogurt, and a small amount of water until it forms a smooth, thick batter. Allow it to rest for 15-20 minutes to hydrate the semolina.

Steam or blanch the green beans, diced carrots, and green peas until tender but firm. Stir the cooked vegetables and fresh coriander into the batter, along with a pinch of salt.

For the tempering, heat oil in a small pan and add cumin seeds, mustard seeds, and asafoetida. Once the seeds crackle and release their aroma, pour the tempered oil into the batter and mix gently.

When ready to steam, stir baking soda into the batter just before pouring it into the molds. Gently fold the batter to retain its light texture.

Grease the idli molds with oil and spoon the batter into each compartment. Steam the idlis for 10-12 minutes or until a toothpick inserted into the center comes out clean. Remove the idlis from the molds and set aside.

To prepare the tomato chutney, heat oil in a pan and add mustard seeds. When they begin to splutter, add chopped onions, garlic, and tomatoes. Cook on medium heat until the mixture becomes soft and mushy.

Add turmeric powder, chili powder, and salt to the pan. Sauté for 2-3 minutes to blend the flavors. Let the mixture cool slightly before blending it into a smooth paste. Garnish with fresh coriander leaves.

Arrange the idlis on a serving plate and pair them with the spicy tomato chutney. Garnish the dish with fresh coriander for a vibrant and festive presentation. Enjoy warm!