Mix semolina and curd in a mixing bowl. Add, 1/2 bowl water, salt and squeeze lemon juice and mix well and keep aside for 15 minutes.
Heat 1 tsp Cooking Oil in a pan. Add mustard seeds and when mustard seeds splutter add asafoetida, Gram dal, curry leaves and cashew nuts and sauté for 1 minute. Switch off the flame. Pour this Tadka in idli batter and mix well. Adjust the consistency of batter by adding water slowly if required.
For stuffing take a small wok. Heat oil and add cumin seeds and when cumin seeds splutter add asafoetida and curry leaves. Saute for 30 seconds. Add chopped onion and grated ginger and fry till translucent. Now add, salt, red chilli powder, turmeric powder, garam masala, coriander seeds powder, and saute for 30 seconds. Now add mashed potatoes and sauté for 2 minutes. Keep aside to cool to room temperature.
When cool make small balls of potato mixture with the help of your hands. and keep in a playe
Now mix eno sachet in idli batter and stir lightly. Grease idli mould properly and pour 1 tb sp idli batter. Flatten potato ball and put it over idli batter. Pour a little idli batter over it to cover the potato filling.
Now heat 1 glass water in a pressure cooker. Put this idli mould in pressure cooker and place the lid without weight and steam for 12 minutes. Switch off the flame and keep aside for 15 minutes.
Now open the lid and remove idli from the mould with the help of knife.
Serve hot with sauce or chutney.
