Deep's Quick Bread Idli
by Chef Deep
20 Dec 2011
This recipe has been viewed 5337 times
An interesting twist to the traditional idlis which can be served as a quick breakfast or snack.
Deep's Quick Bread Idli recipe - How to make Deep's Quick Bread Idli
Preparation Time: Cooking Time: Total Time:
Makes 5 idlis
5 slices bread
2 large potatoes , boiled and mashed
1/2 cup curds (dahi)
1 tbsp oil
1/2 tsp freshly ground black pepper powder
1 tsp finely chopped green chillies
salt to taste
For The Tempering
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
few curry leaves (kadi patta)
Method
- Method
- Cut out cirles from the bread slices with the help of a cookie cutter.
- Add salt, pepper and green chilli to the mashed potatoes and mix well.
- Divide the mixture into 5 equal portions and add 2 tbsp of water to curds and mix well.
- Heat the oil in a non stick tava and spread each portion of potato on one side of each slice of bread.
- Place the idlis with the bread side facing up and spread little curd on each idli and cook on a slow flame for 5 minutes.
- For the tempering, heat the oil in a small pan and add the mustard seeds and curry leaves.
- When the seeds crackle, pour the tempering over idlis.
- Serve hot.
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