Preparation of Aloo masala: Boil Aloo in pressure cooker for three whishtles. Once the pressure is gone, let it cool. Now peel aloo and smash it without any chunks. Heat a pan, add oil. Once hot add mustard seeds, cumin seeds and let them splutter. Now add finely chopped onions and green chilli and fry till onions become transparent. Add turmeric and add boiled aloo and mix well.

Preparation of Batter: Soak urad dal, methi seeds, poha in one bowl. Soak idly rice separately in another bowl for 3 hrs minimum. Grind urad dal into smooth texture first, followed by idly rice. Mix everything and keep it for fermentation over night. By morning, the quantity will double up and batter will become more fluffy. Mix with water if required to carry on for idly preparation. The batter should be thick.

Now take idly plates, grease with oil or ghee. Put one spoon of batter first, now add aloo masala and cover aloo masala with another spoon of batter. Repeat the same for other plates. (Quantity may vary depending upon the size of idly plates).

Heat a wide bottomed vessel, add some water and place these plates carefully and steam cook by covering the vessel.

To check whether idlies are cooked, wet your fingers and touch idly, nothing should stick to your finger. Once finished, switch off stove and let it cool for 10-15minutes.