Roast the Semolina and Vermicelli in some ghee (clarified butter) or oil , if not already roasted. Let it cool.
Once cool, in wide bowl add the Semolina, Vermicelli, salt and curd and enough water. Mix everything. Do not too much water, we want a semi thick / dropping consistency batter, not runny. Let it rest for 5-10 minutes so that the Semolina hydrates/soaks water.
In the meantime grease the Idli moulds and keep the water for boiling in the Idli vessel or in a wide vessel big enough for the Idli moulds.
After 5-10 minutes, add the vegetables and give a quick mix. Just before putting the Idli batter in the mould add fruit salt and a tablespoon of water and mix everything. Adjust water consistency, if too thick. Do not add too much water, we want a semi thick / dropping consistency batter, not runny.
Add the batter in the greased Idli moulds and keep the Idli moulds for steaming for 10 minutes.
Remove after 10 minutes. Let it rest on the counter for 1 min. With a spoon, remove the Idli's.
Serve it with chutney or tea for breakfast, or pack in your kid's or your office lunchboxes.