Bread idli is an innovative recipe using bread. It is crispy as well as soft having mildness of yoghurt as well as sharpness of fried potatoes. It’s a mix of flavours and textures. It is a kind of open sandwich which has an intesting tempering. Bread idli is a good bread from the regular aloo sandwich that we often make. Instead make bread idli and indulge! Bread idli recipe deserves a try because it is
Innovative recipe using bread
Kids friendly recipe just like sun sandwich
Bread idli has 3 components i.e. bread, potato stuffing and tempered yogurt. You can use bread of your choice. Likewise you can customise the potato stuffing. Bread idli is garnished with lots of fresh ingredients which makes is very delightful.
1. Keep 1 cup curd in a strainer lined with muslin cloth for 1/2 to 1 hour. Omit this step if the curd you have is creamy and thick.
2. After an hour you’ll have thick and creamy curd.
3. Add salt to taste.
4. Prepare the tempering: For that heat 1/2 tsp oil
5. Add 1 tsp mustard seeds. Let them crackle.
6. Add few curry leaves.
7. Add the tempering to the curd. Keep aside.
8. Make the potato masala: For that add salt to taste, 1/2 tsp red chilli powder, 1/4 tsp black pepper powder and 1/2 tsp mango powder to the potatoes.
9. Mix well and keep aside.
10. Cut the bread slices into roundels using a bowl/cookie cutter. Of course those are not my hand. They are Ani’s hand. My 2 and 1/2 year old devil. At times he gets in the “main bhi karungaaaaaa” (I too will do it) mode. So I have to involve him although the preparation time increase 10 times, but then it’s worth the fun and happiness.
11. Apply potato masala on the bread slices.
12. Press the bread with masala on the bread crumbs.
13. The bread crumbs will stick to the potato masala… like so.
14. Heat a pan. Add few drops of oil.
15. Place the bread on the pan, with the masala side down.
16. Like so.
17. Apply spoonful tempered curd on the other side that is the plain side.
18. Cook for 3-4 minutes.
19. After 3-4 minutes the masala side would have turned golden brown and superbly crispy and the curd would have been absorbed by the bread.
20. Take them on a plate, like so. I prefer to take them out on a perforated plate. Cool it slightly and the place on the serving plate.
21. Garnish with little red chilli powder, chopped onion, chopped coriander and tamarind chutney.
22. Bon appétit.
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
For tempered yogurt
For garnishing
1. Keep 1 cup curd in a strainer lined with muslin cloth for 1/2 an hour. Omit this step if the curd use is creamy and thick.
2. Add salt to taste.
3. Prepare the tempering: For that heat 1/2 tsp oil
4. Add 1 tsp mustard seeds.
5. Add few curry leaves.
6. Let them crackle.
7. Add to the curd. Keep aside.
8. Make the potato masala: For that mash the potatoes.
9. Add salt to taste, 1/2 tsp red chilli powder, 1/4 tsp black pepper powder and 1/2 tsp mango powder.
10. Mix well and keep aside.
11. Cut the bread slices into roundels using a bowl/cookie cutter.
12. Apply potato masala on the bread slices.
13. Press the bread on the bread crumbs.
14. Heat a pan. Add few drops of oil.
15. Place the bread on the pan.
16. Apply spoonful tempered curd.
17. Cook for 3-4 minutes.
18. Garnish with little red chilli powder, chopped onion, chopped coriander and tamarind chutney.
19. Bon appétit.
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