Check out this recipe of Double Decker Idli with stuffed potato

Ingredients       
Idly batter       
Oil    
For the potato bajji:           
Potatoes   
Oil       
Mustard seeds  
Urad dal    
Curry leaves    
Green chillies      
Asafetida    
Turmeric powder        
Onions    
Chilli powder  
Coriander      
Salt   
Qty
2 3/4th 
1 tsp
      
1 cup
2 tbsp
1tsp
1 tsp
5
2
1/4th tsp
1/4th tsp
½ cup
½ tsp
2 tbsp
to taste 


Method: 

For the potato bhaji:

•    Heat 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 chilies, asafoetida, turmeric powder and onions and sauté on a medium flame for 1 to 2 minutes.
•    Add the potatoes, chili powder, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. 
•    Discard the green chilies and keep aside.

How to proceed:

•    Grease the idly stand with a little oil and put 1 tbsp of the idly 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 idly 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.

-    Alekhya Reddy
-    Pic Courtesy: pixabay.com