Ingredients:
  • 2 cup semolina (suji)
  • 1 cup sour curd (dahi)
  • 1/2 tsp salt (namak)
  • 1 tsp mustard seeds (rai)
  • 10-12 curry leaves (kadi patta)
  • 1 tsp bicarb soda or Eno Fruit Salts
  • 2 tsp oil
For Stuffing :
  • 1 cup pea seeds (matar)
  • 1/2 tsp salt (namak)
  • 1/2 tsp red chilly powder (lal mirch)
  • a pinch turmeric powder (haldi)
  • 1/2 tsp coriander powder (dhania)
  • 1 tsp oil

Method:
  1. Mix salt and yogurt in semolina and make a thick batter using water.
  2. Cover it and leave for 1 hour.
  3. Boil potatoes, peel and mash properly.
  4. Boil peas also and mash them.
  5. Heat oil in a pan and add potato, peas, salt, chillie powder, turmeric and coriander powder and fry for a minute.
  6. Now heat oil again and crackle mustard seeds, curry leaves in it.
  7. Then add bicarb  soda.
  8. Add this to the idli mixture.
  9. Now grease idli mould with oil and put a little of the above mixture in it.
  10. Then put vegetable mixture.
  11. Then again put idli mixture to cover the stuffing.
  12. Boil 2 glass water in a pressure cooker or large pot and place idli mould in it.
  13. Cover it and let it boil freely.
  14. Cook on high heat for 10 minutes and then remove it from the flame.
  15. Open it and take out idli mould after 2 minutes.
  16. Serve hot idlis with coconut chutney and sambhar.