| • | For Idli Batter
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| • | Wash idli rawa, split black gram and beaten rice and soak them separately, for atleast 2 hours.
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| • | Using a blender, blend idli rawa and beaten rice, to make a smooth batter.
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| • | Grind the urad dal separately, using a little water, to make a smooth paste.
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| • | Now, mix both the batters and add salt. Cover the batter and let it stand for 6-8 hours, for fermentation.
For Potato Bhaji
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| • | Mash the potatoes lightly and keep them aside.
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| • | Take a pan and heat oil in it. Now, add mustard seeds.
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| • | When the seeds start to crackle, add the curry leaves, green chilies and onions and fry them till the onions turn golden brown.
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| • | Now, add the mashed potatoes, turmeric powder, lemon juice, coriander and salt and mix well.
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| • | Remove the mixture from heat and keep it aside.
To Proceed
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| • | Take the idli stand and grease it with oil.
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| • | In each mould, spoon some potato bhaji. Now top it with 2 tbsp of idli batter.
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| • | Steam the mixture for 10 to 12 minutes and unmould the idlis.
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| • | Serve hot, with chutney. |
