Step-by-Step Instructions

1. 1.Prepare Idli Batter

   Take pre-made idli batter in a bowl and mix it thoroughly for 5 minutes to ensure it's smooth and aerated. Set aside.

2. 2.Prepare Potato Stuffing Base

   Heat 1 tbsp oil in a pan. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds, and let them splutter. Then add 1 medium finely chopped onion, 1-2 finely chopped green chilies, 1 tsp grated ginger, and 5-6 curry leaves. Sauté for 2 minutes until the onions turn translucent.

3. 3.Add Spices and Potatoes

   Add 1/2 tsp turmeric powder, 1 tsp red chili powder, and salt to taste to the pan. Mix well. Add 2-3 medium mashed boiled potatoes and 2 tbsp chopped fresh coriander leaves. Mix everything thoroughly until well combined. Cook for another 1-2 minutes. Let the mixture cool slightly.

4. 4.Form Potato Tikkis

   Take small portions of the cooled potato mixture and gently flatten them into small tikkis (patties) that will fit inside the idli molds.

5. 5.Adjust Batter Consistency

   Add 2 tbsp water to the idli batter and mix again to achieve a pourable consistency.

6. 6.Assemble Stuffed Idlis

   Grease the idli molds. Pour a small amount of idli batter into each mold, just enough to cover the base. Place one potato tikki on top of the batter in each mold. Then, pour more idli batter over the tikki to completely cover it.

7. 7.Steam the Idlis

   Place the filled idli molds into an idli steamer. Steam for 10-12 minutes on medium-high heat, or until a toothpick inserted into an idli comes out clean.

8. 8.Serve Stuffed Idlis

   Carefully remove the idlis from the molds. Drizzle with 1 tsp oil or ghee, sprinkle with 1/2 tsp red chili powder and 1 tbsp chopped fresh coriander leaves for garnish. Serve hot with your favorite chutney.