Categories: Idli, Leftout

Ingredients

• For Potato Masala Curry:
• 1/4 kg potatoes (washed, peeled and boiled in water with salt and turmeric)
• little green peas
• 1 medium onion
• 2 to 3 green chillies (as per taste)
• little ginger grated finely
• few curry leaves
• salt as per taste
• For tempering:
• 2 tsp oil
• 1/2 tsp chana dal (senagapappu)
• 1/2 tsp urad dal (minapappu)
• 1/2 tsp mustard seeds (aavalu)

Directions

1. Idli batter ( You can find the recipe here )

2. Heat oil in a non-stick pan and add tempering ingredients, chopped green chillies, grated ginger and curry leaves. When they turn golden brown in colour add the sliced onion. When the onion turn translucent add the boiled potatoes, green peas and sprinkle little salt on top. Beware that the potatoes are cooked in salt water. Cook on low flame until it comes together.

3. Make the curry into flat balls. Grease the idli molds and place a spoon of batter in each mold place the curry balls in them and then pour another spoon full of batter on top the filling and cook them without whistle in a pressure cooker for 10 to 12 min. Remove from heat, let it cook slightly and remove the idlis from each mold and serve them with any chutney of your choice.

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