Pear Idli Sandwich

About Pear Idli Sandwich

Ingredients

• Red USA pear ½
• Green USA pear ½
• Readymade idli batter as required
• Plain idlis, steamed 4
• Oil to deep fry + to grease
• Small onion, finely chopped ½
• Tomato, seeded and finely chopped ½
• Green capsicum, finely chopped ¼
• Salt to taste
• Black peppercorns, crushed to taste
• Cream cheese for spreading
• Medium cucumber, cut into roundels ½
• Medium tomato, cut into roundels ½

How to Make Pear Idli Sandwich (Stepwise Photos)

Method

1. Grease idli mould with some oil. Heat some water in the steamer, cover and bring to boil.
2. Discard stem and bottom of red USA Pear, finely chop and transfer into a bowl. Add chopped tomato, onion, green capsicum, salt and crushed peppercorns and mix.
3. Put a spoonful of the batter in the greased moulds, put some pear-vegetable mixture on top and cover it with some more batter.
4. Place the stand in the steamer and steam idlis for 5-10 minutes or till done. Remove from heat and cool.
5. Heat sufficient oil in a kadai.
6. Cut the plain idlis into half horizontally and deep-fry them in hot oil till golden and crisp. Drain on absorbent paper.
7. Discard stem and bottom of green USA Pear and cut into roundels. Place base halves of the fried idlis on the worktop and spread some cream cheese on them. Place a cucumber roundel, a tomato roundel and a pear roundel on them.
8. Sprinkle some salt and crushed peppercorns on top, cover each with top halves and insert a toothpick in the center.
9. Demould the steamed idli sandwiches and pile them on a serving platter in sets of three idlis per pile. Insert a satay stick in the center. Place fried idli sandwiches too on the serving platter and serve all of them hot with chutney and sambhar.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps