Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 5.Grease Idli Molds

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

6. 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.

7. 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.

8. 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.

9. 9.Serve

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