Double Decker Idlis

Preparation :20 mins
Cook :35 mins
Total Time :55 mins
Servings :Makes 25 idlis

Ingredients :

2 3/4 cups idli batter
1 tsp oil for greasing

For The Potato Bhaji
1 cup boiled , peeled and mashed potatoes
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
5 curry leaves (kadi patta)
2 green chillies , slit
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/2 cup finely chopped onions
1/2 tsp chilli powder
2 tbsp coriander (dhania)
salt to taste

To Be Blended Into Thick Coconut Chutney (using 1/4 Cup Of Water)
4 tbsp freshly grated coconut (nariyal)
2 tbsp roasted chana dal (daria)
1 tsp roughly chopped green chillies
2 tbsp chopped coriander (dhania)
3 curry leaves (kadi patta)
salt to taste

For Serving
sambhar
coconut chutney

Method :

For the potato bhaji
For the potato bhajiHeat the oil in a broad non-stick pan and add the mustard seeds and urad dal and sauté on a medium flame for 1 minute.
Add the curry leaves, green chillies, asafoetida, turmeric powder and onions and sauté on a medium flame for 1 to 2 minutes.
Add the potatoes, chilli powder, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Discard the green chillies and keep aside.

How to proceed
How to proceedGrease the idli stand with a little oil and put 1 tbsp of the idli batter in each mould and spread it lightly.Put ½ tsp of the prepared coconut chutney and 1 tsp of the potato bhaji.
Cover it with ½ tbsp of idli batter over the bhaji in each mould. Steam in a steamer for 12 minutes or till the idlis are cooked.
Repeat steps 1 to 3 to make more idlis.Allow the idlis to cool slightly and demould them.
Serve warm with sambhar and coconut chutney.