Here’s a quick mommy-invention.
When you put idli batter into the moulds, drop in a little ball of potato-sabzi.
And proceed to cook the way you’d normally cook idlis.
Just the way I make lava cakes?
Served with yummerson coconut chutney, south-indian gunpowder and sambar.
I’ve told my mum to let me know the next time she’s making idlis. I’ll try stuffing them with keema. Remember that lovely place called Dosa Diner from the nineties? And their take on Udipi cuisine? That’s what the stuffed idlis reminded me of.