Double Decker Idlis


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

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Makes 25 idlis.
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  1. For the idlis, wash the rice and dal thoroughly and soak for at least 6 to 7 hours.
  2. Grind, add salt and mix well. Cover and leave in a warm place for 6 to 8 hours.
  3. For the potato layer, heat the oil, add the urad dal and mustard seeds and fry for 1/2 minute.
  4. Add the curry leaves, green chillies and asafoetida and fry for a few seconds.
  5. Add the onions and turmeric powder and cook for 3 to 4 minutes.
  6. Add the potatoes, chilli powder and salt. Cool the mixture.
  7. 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.
  8. 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.
  9. To proceed, grease the banana leaf rounds and place in an idli-stand.
  10. Put 1 teaspoon of chutney, 1 tablespoon of potato stuffing and 1 to 1 1/2 tablespoons of batter on each banan leaf round.
  11. Steam for 10 to 12 minutes. Wait for 1 minute and take out the idlis. Serve hot.

  1. Goodness Guide :
  2. An ideal pre-event snack.
  3. Low in fat, high in carbohydrates.
Nutrient values Per Serving :
2.8 g16.4 g2.9 g
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