Step-by-Step Instructions

1. 1.Prepare the Potato Stuffing Base

   In a pan, add 2 tablespoons of oil. Once hot, add 3-4 chopped green chillies, a few curry leaves, 1 tablespoon of jeera (cumin seeds), and 1 1/2 tablespoons of urad dal. Fry until the urad dal turns light brown.

2. 2.Add Onions and Spices

   Add 1 medium chopped onion to the pan and sauté until translucent. Then, add 1 tablespoon of turmeric powder, salt to taste, and 1 tablespoon of sugar. Mix well and cook for 1-2 minutes.

3. 3.Incorporate Potatoes and Garnish

   Add 2 medium boiled and chopped potatoes to the mixture. Mix it well and lightly smash some of the potatoes with your spatula. Garnish with fresh coriander leaves and mix again. Transfer the potato stuffing to a bowl and let it cool slightly.

4. 4.Shape the Potato Stuffing

   Once the potato stuffing is cool enough to handle, take small portions and shape them into round balls.

5. 5.Assemble the Stuffed Idlis

   Brush small bowls or idli molds with melted butter or oil. Pour a thin layer of idli batter into each mold. Place one potato stuffing ball in the center of each, then cover it with another layer of idli batter.

6. 6.Steam the Idlis

   Place the filled molds into a steamer. Steam for 15-20 minutes, or until a toothpick inserted into the idli comes out clean.

7. 7.Prepare the Coconut Chutney Base

   In a blender or mixer, combine 1 cup of coconut pieces, 1/2 cup of fresh coriander, 2-3 green chillies, 3-4 garlic cloves, juice from half a lemon, and salt to taste. Grind into a smooth paste, adding a little water if needed to achieve desired consistency.

8. 8.Prepare and Add Tadka to Chutney

   In a small pan, heat 1-2 tablespoons of oil. Add 1 teaspoon of jeera (cumin seeds), 1 teaspoon of urad dal, 1 teaspoon of mustard seeds, and a few curry leaves. Once the mustard seeds splutter and urad dal turns golden, pour this hot tadka over the prepared coconut chutney. Mix well and set aside.

9. 9.Serve Stuffed Idlis

   Once steamed, carefully remove the stuffed idlis from the molds. Serve hot with the fresh coconut chutney.