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Ingredients

• 2 cups Suji (Semolina) (Fine semolina, sifted)
• 2 cups Water (Room temperature)
• 0.5 cup Plain Yogurt (Unsweetened, at room temperature)
• 1 tsp Eno Fruit Salt (Optional, adds lightness to the idli batter)
• 1 tsp Salt (Fine sea salt, divided)
• 1 cup Besan (Gram Flour) (Sifted)
• 0.25 tsp Baking Soda (Food‑grade)
• 4 Green Chilies (Medium size, slit lengthwise)
• 0.5 handful Fresh Coriander Leaves (Roughly chopped)
• 5 Curry Leaves (Fresh, torn)
• 1 tbsp Vegetable Oil (For tempering the chutney)
• 0.25 tsp Turmeric Powder
• 4 Boiled Potatoes (Medium size, peeled and mashed)
• 2 cups Vegetable Oil for Deep Frying (Enough for deep frying, heat to 350°F (175°C))

Instructions

1. Prepare Suji Batter

   In a large mixing bowl combine 2 cups suji with 2 cups water, stir to a smooth mixture and let it rest for 10 minutes.

   Time: PT10M

2. Blend the Batter

   Transfer the rested mixture to a hand‑blender jar and blend for about 2 minutes until smooth. Do not add extra water.

   Time: PT2M

3. Add Yogurt and Eno

   Add ½ cup plain yogurt and 1 tsp Eno fruit salt to the blended batter, give a quick stir to incorporate.

   Time: PT1M

4. Steam the Idlis

   Pour the batter into greased idli molds, place them in the steamer and steam for 10 minutes.

   Time: PT10M

   Temperature: 350°F

5. Prepare Besan Batter

   While the idlis steam, whisk together 1 cup besan, ¼ tsp baking soda, a pinch of salt and enough water to form a smooth, pourable batter.

   Time: PT5M

6. Make Spicy Chutney Base

   Heat 1 tbsp oil in a small pan, add the slit green chilies, chopped coriander and curry leaves. Sauté for 1 minute.

   Time: PT1M

   Temperature: Medium heat

7. Season the Chutney

   Add ¼ tsp turmeric and a pinch of salt, cook for another minute, then stir in the mashed boiled potatoes.

   Time: PT2M

   Temperature: Medium heat

8. Combine Potato Mixture with Besan Batter

   Fold the potato‑spice mixture into the besan batter, ensuring an even distribution.

   Time: PT1M

9. Heat Oil for Frying

   In a deep frying pan, heat 2 cups vegetable oil to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

10. Fry the Pakoras

    Drop spoonfuls of the potato‑besan batter into the hot oil. Fry until golden brown, about 3‑4 minutes per batch.

    Time: PT10M

    Temperature: 350°F

11. Rest the Idlis

    After steaming, turn off the heat and let the idlis sit in the steamer for another 10 minutes before removing.

    Time: PT10M

12. Serve

    Unmold the idlis, arrange on a plate with the hot potato pakoras, and serve with sambar and coconut chutney.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

10g

Carbohydrates

45g

Fat

12g

Fiber

5g