– Soak 1 cup idli rice, 1/2 cup varagu, 1/2 cup saamai, urad dal and grind it to idli batter consistency and ferment it for 8 hrs
– Add oil in a pan and sauté mustard, urad dal, cumin seeds, finely chopped onion, boiled smashed potatoes, carrot, beans, capsicum, green chilly paste, curry masala powder, coriander leaves and salt
– Heat the idli pan, add little idli batter, then the stuffing and again the idli batter over it
– Cook and serve stuffed millets idli with garlic chutney