Potato Idli Vada With Mint Keri Chutney

Heat oil and add mustard seeds, urad dal, curry leaves, ginger, and green chilies.

Add turmeric and mashed potatoes. Mix well.

Add salt, coriander, and lemon juice. Cool and make small balls.

Mix idli better , water, and salt. Rest for 15–20 minutes.

Add Eno just before use and mix gently.

Grease your palms. Take a spoonful of idli batter, flatten slightly, place a potato ball in the center, and cover completely with the batter.

Arrange in a greased steamer plate and steam for 12–15 minutes until firm.

For extra flavor, prepare a light tempering of mustard seeds and curry leaves and pour over the steamed vadas.

Serve hot with coconut chutney, tomato chutney, or sambar.