Potato Stuffed Idli

PREPARATION

(For Stuffing)
1. Heat 2 teaspoons oil in a skillet, add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 5 curry leaves, 1/4 teaspoon asafoetida and stir well.
2. Add 1 teaspoon green chili, 1 teaspoon ginger and stir for 2 - 3 minutes.
3. Then, add 50 grams onions and fry till translucent or until it turns golden brown in color.
4. Add 1/4 teaspoon turmeric, 1/2 teaspoon salt and stir well.
5. Now, add 650 grams boiled mashed potatoes and mix it well.
6. Cook for 8 - 10 minutes on medium heat.
7. Add 1 tablespoon coriander and mix it well.
8. Remove it from heat and transfer this into a bowl.
9. Take some mixture in your hands and shape it into a small ball.
10. Do the same with the rest of the mixture and keep aside.

(For Idli Batter)
1. In a mixing bowl, add 250 grams semolina, 250 grams yogurt, 1 teaspoon salt, 200 milliliters water and mix it well.
2. Rest the batter for 10 minutes.
3. Add 1 teaspoon fruit salt, 30 milliliters water and mix it well.
4. Take a idli maker and brush it with oil.
5. Add the prepared mixture in it.
6. Place the prepared potato tikki on it.
7. Cover it with the prepared batter.
8. Heat some water in a heavy skillet, place the idli maker in it and cover it with lid.
9. Steam for about 15 minutes.
10. Open the lid and remove the idli maker fro it.
11. Demould the idli from it and keep aside.

(For Coconut Chutney)
1. In a blender, add all the ingredients and blend it well.
2. Transfer this into a bowl and keep aside.

(For Tempering)
1. Heat 15 milliliters oil in a pan, add 1/2 teaspoon mustard seeds, 1 dry red chili and stir well.
2. Add 3 - 4 curry leaves and stir gain.
3. Transfer this tempering into coconut chutney and mix it well.
4. Serve with prepared idli.