In a deep bowl mix sama millet, sabudana, curd, giger-garlic paste, and rock salt.

Mix this mixture well and soak for about 8 hours.

For stuffing mixture heat a non-stick pan add oil and cumin seeds.

Let the seeds splutter.

Add sweet potato, peanuts, and lemon juice. Mix well and let it cook for 5 minutes on a low flame.

Heat the water in the idli steamer and grease the idli moulds on the side.

Let the idli steam and serve hot with peanut curd chutney.