Bread Idli

About Bread Idli

Ingredients

• Bread 8 slices
• Medium potatoes, boiled 4
• Garam masala powder 1 tsp
• Chaat masala 1 tsp
• Red chilli powder 1½ tsps
• Green chillies, chopped 2
• Salt to taste
• Fresh coriander leaves, chopped as required
• Olive oil 3 tbsps
• Thick yogurt 200 gms
• Mustard seeds 1 tsp
• Asafoetida (hing) 1 large pinch
• Curry leaves 7 to 8
• Sweet tamarind chuntey 2 tbsps
• Green chutney 2 tbsps
• Aloo bhujiya 50 gms

How to Make Bread Idli (Stepwise Photos)

Method

1. Peel the potatoes, mash them and put into a mixing bowl. Add garam masala, chaat masala, 1 tsp red chilli powder, green chillies, salt and coriander leaves and mix well.
2. Cut the bread slices into roundels with a round cookie cutter so that they look like flat idlis. Keep some potato mixture on each bread roundel and shape them like idlis.
3. Heat 2 tbsps olive oil in a non-stick pan, keep these bread idlis in it, the potato side facing down and cook till golden. Flip and cook the other side till golden brown. Drain on absorbent paper.
4. Take yogurt in a bowl, add a little water and whisk well.
5. Heat 1 tbsp olive oil in a small non-stick pan, add mustard seeds and let them splutter. Add asafoetida, curry leaves and remaining red chilli powder and mix well. Add this tempering to the yogurt. Add salt and mix everything well.
6. Transfer the bread idlis onto serving plates, pour the tempered yogurt over them, drizzle sweet tamarind chutney, green chutney and sprinkle aloo bhujia on top. Garnish with coriander leaves and serve immediately.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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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