Savoury Idli Recipe

• For Idli Batter
• 1 cup Rice Semolina (idli rawa)
• ¼ cup Beaten Rice (jada poha)
• ¼ cup Split Black Gram (urad dal)
• Salt (to taste)
• Oil (for greasing)
  
  For Potato Bhaji
• 3 Potatoes (boiled and peeled)
• 1 tsp Mustard Seeds (rai)
• 5- 6 Curry Leaves (kadi patta)
• 4 Green Chilies (chopped)
• ¾ cup Onions (chopped)
• a pinch Turmeric Powder (haldi)
• 1 Lemon Juice
• ¼ cup Coriander Leaves (chopped)
• 2 tsp Oil
• Salt (to taste)

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