Step-by-Step Instructions

1. 1.Prepare Potato Stuffing Base

   Heat 2 tablespoons of cooking oil in a pan. Add 3-4 chopped green chillies, a few curry leaves, 1 tablespoon of cumin seeds (jeera), and 1.5 tablespoons of urad dal. Fry until the urad dal turns brown, about 1-2 minutes.

2. 2.Sauté Onion

   Add 1 medium chopped onion to the pan and sauté until it becomes translucent, about 3-4 minutes.

3. 3.Add Spices and Seasoning

   Add 1 tablespoon of turmeric powder, salt to taste, and 1 tablespoon of sugar. Mix all ingredients well and cook for 1 minute.

4. 4.Incorporate Potatoes

   Add 2-3 medium boiled and peeled potatoes to the mixture. Mix thoroughly and gently smash some of the potatoes with a spatula to create a textured stuffing. Cook for 2-3 minutes.

5. 5.Garnish Stuffing

   Garnish the potato stuffing with 2 tablespoons of fresh chopped coriander leaves and mix. Transfer the prepared stuffing to a bowl and let it cool slightly.

6. 6.Shape Potato Patties

   Once cooled, take small portions of the potato stuffing and shape them into round, flat patties.

7. 7.Prepare Idli Molds

   Prepare the idli molds or small bowls by brushing them with 1 teaspoon of melted butter or oil to prevent sticking.

8. 8.Layer Idli Batter

   Pour a thin layer of idli batter (approximately 1/4 cup per idli) into each greased mold/bowl.

9. 9.Add Potato Stuffing

   Place one potato stuffing patty on top of the batter in each mold/bowl.

10. 10.Cover with Batter

    Pour another layer of idli batter over the potato stuffing, ensuring it is completely covered.

11. 11.Steam Idlis

    Place the filled idli molds/bowls into a steamer. Steam for 15-20 minutes, or until the idlis are cooked through and a toothpick inserted comes out clean.

12. 12.Prepare Coconut Chutney

    In a blender, combine 1/2 cup fresh coconut pieces, 1/2 cup fresh coriander leaves, 2-3 green chillies, 3-4 garlic cloves, juice from half a lemon, and salt to taste. Add a small amount of water as needed and grind into a smooth paste. Transfer the chutney to a serving bowl.

13. 13.Prepare Chutney Tadka

    In a small pan, heat 1 tablespoon of cooking oil. Add 1/2 teaspoon of cumin seeds (jeera), 1/2 teaspoon of urad dal, 1/2 teaspoon of mustard seeds, and a few curry leaves. Fry until the mustard seeds splutter and the urad dal turns golden brown, about 1-2 minutes.

14. 14.Combine Tadka with Chutney

    Pour the hot tadka over the prepared coconut chutney and mix well.

15. 15.Serve Stuffed Idlis

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