Step 1: Prepare Idli Batter

Take 1 cup coarse semolina in a bowl. Add 1/2 cup curd and 1/2 cup water. Mix well until combined. Cover and let it rest for at least 10 minutes.

Step 2: Prepare Potato Stuffing

For the potato stuffing, take 2-3 boiled and mashed potatoes in a bowl. Add 1/2 tsp salt, 1/2 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp coriander powder, 1/2 tsp amchur powder, 1/2 tsp roasted cumin powder, and 1 tbsp chopped fresh coriander. Mix all ingredients thoroughly with hands.

Step 3: Form Potato Patties

Grease your hands with a little oil. Take small portions of the potato mixture and roll them into small, flat patties (approximately the size of an idli mold cavity). Place them on a plate.

Step 4: Adjust Batter Consistency and Add Eno

Check the semolina batter. It will have thickened. Add another 1/2 cup of water gradually and 1/2 tsp salt, mixing until you achieve a smooth, flowing consistency (not too thick, not too thin). Add one sachet of lemon-flavored Eno fruit salt to the batter. Mix quickly and gently until the Eno is fully incorporated and the batter becomes frothy. Do not overmix.

Step 5: Grease Idli Molds

Lightly grease the idli molds with a brush using a tiny amount of oil.

Step 6: Fill Molds with Batter and Stuffing

Pour a small ladleful of idli batter into each greased idli mold, filling it about halfway. Gently place one prepared potato patty into the center of each batter-filled mold. Cover each potato patty with another small ladleful of idli batter, ensuring the potato is fully enclosed.

Step 7: Steam Idlis

Place the filled idli molds into a preheated idli cooker with water and a lemon piece (to prevent discoloration of the cooker). Steam on high flame for 10-12 minutes.

Step 8: Check and Demold

After 10-12 minutes, check if the idlis are cooked by inserting a toothpick. If it comes out clean, the idlis are ready. Carefully remove the idli plates from the cooker. Let them cool for a few minutes before demolding. Gently remove the stuffed idlis from the molds using a knife or spoon.

Step 9: Serve

Serve hot with Schezwan chutney or your preferred accompaniment. The idlis are soft and the potato stuffing is well-integrated.

• Ensure batter consistency is not too thick or thin for fluffy idlis.

• Let idlis cool slightly before demolding for easy removal.

• Add a lemon piece to the steaming water to prevent the cooker from blackening.

• Use finely ground semolina if coarse is unavailable.

• Experiment with different vegetable stuffings like paneer or mixed veggies.

• Serve with coconut chutney or sambar instead of Schezwan chutney.