Double Decker Idlis

by Tarla Dalal

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Piping hot idlis are part of a traditional breakfast in South India.

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Preparation Time: 20 min.
Cooking Time: 20 min.
Makes 25 idlis.

Ingredients

For the idlis
1 cup par-boiled rice
1/3 cup urad dal (split black lentils)
salt to taste

For the potato layer
4 boiled potatoes, cut into big pieces
1 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
5 curry leaves (kadi patta)
2 green chillies, slit
1/4 tsp asafoetida (hing)
2 onions, coarsely chopped
1/4 tsp turmeric powder (haldi)
1/4 tsp chilli powder
2 tbsp oil
salt to taste

For the coconut chutney
4 tbsp grated coconut
2 level tablespoons split gram (daria) or roasted gram (chana dal)
3 small green chillies
2 tbsp chopped coriander (dhania)
2 to 3 curry leaves (kadi patta)
3 tbsp yoghurt
salt to taste

For the seasoning (for the chutney)
1/2 level teaspoon mustard seeds
2 to 3 curry leaves (kadi patta)
1 small red chilli
a pinch asafoetida (hing)
2 tsp oil

For the cooking
Banana plant leaves, cut into rounds

Method

For the idlis, wash the rice and dal thoroughly and soak for at least 6 to 7 hours.
Grind, add salt and mix well. Cover and leave in a warm place for 6 to 8 hours.
For the potato layer, heat the oil, add the urad dal and mustard seeds and fry for 1/2 minute.
Add the curry leaves, green chillies and asafoetida and fry for a few seconds.
Add the onions and turmeric powder and cook for 3 to 4 minutes.
Add the potatoes, chilli powder and salt. Cool the mixture.
For the coconut chutney, put the coconut, dalia, green chillies, coriander, curry leaves and 2 tablespoons of water into a blender and blend for a few minutes. Do not grind finely.
For the seasoning (for the chutney), heat the oil and fry the mustard seeds for a few minutes. Add the curry leaves, red chilli and asafoetida. After a few seconds, add the seasoning to the coconut chutney, yoghurt and salt.
To proceed, grease the banana leaf rounds and place in an idli-stand.
Put 1 teaspoon of chutney, 1 tablespoon of potato stuffing and 1 to 1 1/2 tablespoons of batter on each banan leaf round.
Steam for 10 to 12 minutes. Wait for 1 minute and take out the idlis. Serve hot.