"How to make Double Decker Idlis"

 Double Decker Idlis Stuffed with Potato and Chutney

Idli is one of the most healthiest and popular South Indian breakfast dish. These are soft, light, fluffy steamed round cake made with a ground, fermented rice and lentil batter.

However, this recipe will make you stop and pay some attention to the versatility of the humble Idli  . 

In this yummy recipe, we have cooked the idli batter with a layer of tasty potato bhaji and coconut chutney. Both being tongue-tickling delights, they transform the idlis into a super duper snack that will be loved by young and old alike.

The Double Decker Idlis Stuffed with Potato and Chutney is not only tasty but also filling, so you can serve it as a sumptuous tea-time snack to keep your kids and family satiated till dinner time.

Alternatively, you can even cut it into twos or fours and serve as a starter. Allow the idlis to cool slightly after cooking, otherwise it will be difficult to demould them.

Preparation Time: 20 mins

Cooking Time: 35 mins

Makes 25 idlis

Ingredients

2 3/4 cups idli batter

1 tsp oil for greasing

For The Potato Bhaji

1 cup boiled , peeled and mashed potatoes

2 tbsp oil

1 tsp mustard seeds ( rai / sarson)

1 tsp urad dal (split black lentils)

5 curry leaves (kadi patta)

2 green chillies, slit

1/4 tsp asafoetida (hing)

1/4 tsp turmeric powder (haldi)

1/2 cup finely chopped onions

1/2 tsp chilli powder

2 tbsp coriander (dhania)

salt to taste

To Be Blended Into Thick Coconut Chutney (using 1/4 Cup Of Water)

4 tbsp freshly grated coconut (nariyal)

2 tbsp roasted chana dal (daria)

1 tsp roughly chopped green chillies

2 tbsp chopped coriander (dhania)

3 curry leaves (kadhi patta)

salt to taste

For Serving

sambhar

coconut chutney

For the potato bhaji

1. 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.

2. Add the curry leaves, green chillies, asafoetida, turmeric powder and onions and sauté on a medium flame for 1 to 2 minutes.

3. Add the potatoes, chilli powder, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Discard the green chillies and keep aside.

    How to proceed

1. Grease the idli stand with a little oil and put 1 tbsp of the idli batter in each mould and spread it lightly.
2. Put ½ tsp of the prepared coconut chutney and 1 tsp of the potato bhaji.
   
   
   
3. Cover it with ½ tbsp of idli batter over the bhaji in each mould. Steam in a steamer for 12 minutes or till the idlis are cooked.
   
   
   
4. Repeat steps 1 to 3 to make more idlis.
5. Allow the idlis to cool slightly and demould them.
   
   
   
6. Serve warm with sambhar and coconut chutney.

Dr. Mayank Chandrakar is a writer also. My first book "Ayurveda Self Healing: How to Achieve Health and Happiness" is available on Kobo and Instamojo. You can buy and read. 

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https://www.kobo.com/search?query=Ayurveda+Self+Healing

The second Book "Think Positive Live Positive: How Optimism and Gratitude can change your life" is available on Kobo and Instamojo.

https://www.kobo.com/ebook/think-positive-live-positive-how-optimism-and-gratitude-can-change-your-life

The Third Book "Vision for a Healthy Bharat: A Doctor’s Dream for India’s Future" is recently launch in India and Globally in Kobo and Instamojo.

https://www.kobo.com/ebook/vision-for-a-healthy-bharat-a-doctor-s-dream-for-india-s-future

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https://www.drmayankchandrakar.com

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