500 gms idli batter
2 potatoes, boiled and mashed
½ cup fenugreek (methi) leaves, chopped fine.
2 green chillies
4 cloves of garlic
1 tsp cumin seeds (jeera)
½ tsp turmeric powder (haldi)
2 heaped tbsp podi chutney (or as required)
salt to taste
oil as required
Grind together the chillies, garlic and cumin seeds.
Heat a little oil in a pan and sauté the chilli mix till aromas are released.
Stir in the turmeric powder.
Add the fenugreek leaves and sauté till almost cooked.
Add the potato mash and mix well.
Take off heat and cool.
Lightly grease the idli moulds with oil, and pour in batter halfway filling the mould.
Add a spoon of the filling and the pour in more batter to fill the mould.
Steam in the steamer for 12-15 minutes.
Cool the mould and remove idlis with a spoon.
For the chutney coating
Add sufficient oil to the podi chutney to make a thick but easily spreadable paste.
Spoon a tbsp of the chutney mix onto each idli.
Spread the chutney on the idli with the back of the spoon.
Yummy stuffed masala idli ready.