• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • All Recipes
  • More Recipes
    • Breakfast Recipes
    • Baked & Grilled
    • Shakes and Drinks
    • Side Dish
    • Vrat Recipe
    • Regional Recipes
    • Healthy Recipe
  • Submit Recipe
  • Shop
  • About

Mints Recipes

You are here: Home / Breakfast Recipes / How to make Bread Idli Recipe for Breakfast

July 16, 2016

How to make Bread Idli Recipe for Breakfast

See Recipe In हिन्दी (Hindi)

Jump to Recipe
Total Time: 25 minutes
Bread Idli on a white tray with some tempering of mustard seed

Before delving deeper into the innovative features of Bread Idli, we might as well get into the minutiae of the regular idli (Rice Idli) which is made from rice flour mixed with urad dal, salt, fenugreek seeds and water. The mixture, however, is allowed to ferment prior to being steamed in specially built cooking vessel known as idli steamer.

Bread Idli on a white tray with some tempering of mustard seed

Other breakfast and snacks recipes you may like: Suji Kachori, vegetable Poha Cutlet, Bread Uttapam, Macaroni Cheese Balls, Veg paneer cheesy bites, Bread Dhokla Sandwich, Khandvi recipe, etc.

While some people believe that idli originated in Indian soil, K.T. Acharya, the famed food historian, speculates that the modern-day idli might have originated in the region that is known as Indonesia, which has had a long tradition of fermented food items. According to him, cooks employed by the Hindu kings of the local kingdom may have invented the steamed idli there, and brought the recipe to India during the period 800-1200 CE. However, this concept is being questioned by modern food historians such as Lizzie Collingham, Kristen Gremillion, Raymond Grew, Makhdoom Al-Salaqi (Syria), Zahiruddin Afiyaab (Lebanon). References available at the Al-Azhar University Library in Cairo suggest that Arab traders in the southern belt brought in the idli when they married and settled down in those parts.

Regardless of who, when and how idli was made into a breakfast staple in many parts of India, everybody agrees that making idli is a long drawn out process, involving sorting, grinding, checking consistency, etc, apart from overnight fermenting and steaming. Bread idli, however, has now changed the scenario utterly and wholly.

Bread Idli on a white tray with some tempering of mustard seed

According to Reshu Drolia, authentic Indian food writer-cum-chef who also owns cutting edge culinary website MINTRECIPES, Bread Idli is among some of the innovative recipes that is now replacing conventional Idli in Southern India primarily because the recipe itself is simpler and lesser time consuming. She has further simplified the process into following steps that are easy to understand and perform.

>> Get hold of a few bread slices and keep these aside after cutting these into round shape.

>> Boil potatoes; mash them, while adding onions, salt and red chilli powder together.

>> Heat oil in a small pan, add mustard seeds and as they crackle, add curry leaves and then pour the tempering into the curd kept ready earlier. Don’t forget to add garam masala at this stage.

>> Now, spread the potato mixture on one side of the bread pieces, while spreading the curd mixture on the other.

>> At this final stage, heat a non-stick tawa, spray some oil into it and then put the bread pieces on it with the curd side facing upward.

>> Cover and cook on slow flame till the potatoes turn red and the curd mixture gets absorbed within the bread.

Blow the whistle now and serve hot with your favourite chutney.

Bread Idli on a white tray with some tempering of mustard seed, grated carrot and curry leaves
Print Pin
5 from 2 votes

Bread Idli Recipe for Breakfast

Before delving deeper into the innovative features of Bread Idli, we might as well get into the minutiae of the regular idli (Rice Idli) which is made from rice flour mixed with urad dal, salt, fenugreek seeds and water. The mixture, however, is allowed to ferment prior to being steamed in specially built cooking vessel known as idli steamer.
Course Breakfast, Snacks
Cuisine Indian
Keyword breakfast, Idli, snacks
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Peoples
Calories 123kcal
Author Reshu Drolia

Ingredients

  • 4 slices white bread
  • 2 big size potatoes boiled
  • ¾ tsp Red chilly powder
  • ¼ tsp Mango powder
  • 1/2 tsp ginger grated
  • 2 pieces green chilly
  • ¼ tsp Garam masala
  • ¼ tsp Cumin powder
  • Coriander leaves Freshly chopped
  • Salt to taste
  • 1 tsp Oil
  • 1 cup yogurt

For Tempering:

  • ½ tsp oil
  • ½ tsp mustard seed
  • Few sprig curry leaves
  • coriander leaves Chopped

Instructions

Preparation of potato Mixture:

  • Put boiled potatoes in a bowl and mashed it properly. You can also grate the potatoes.
  • Add all the spice powders-, Mango powder, Red chilly powder, Chopped green chilly, chopped ginger, Salt, Garam masala, cumin powder, Coriander leaves and mix until well combined. Potato mixture is ready.

Preparation of yogurt mixture:

  • Keep a bowl under the strainer and strain the yogurt to make it smooth. If yogurt is very thick then add water to make medium thick. Yogurt should not be very thick or thin in consistency. Add salt to taste and red chilly powder. Mix it well. Yogurt mixture is ready.
  • Cut bread slices into round shape with the help of katori.
  • Take the potato mixture and apply it evenly on one side of roundel bread.
  • Heat non- stick pan on medium heat and spread little oil in the pan.
  • Once the pan gets little hot place the potato side of the bread on tawa and spread the yogurt mixture on other side of the bread.
  • Cover with the lid and cook on low flame till the potatoes turn red and yogurt get absorbed with bread and become fluffy. It takes around 7-8 minutes to get cooked.

Meanwhile let’s prepare the tempering.

  • Heat oil in a pan and add mustard seed, when mustard begins to crackle add curry leaves and coriander leaves, stir for a min.
  • Uncovered the lid and take out the bread Idli in a serving plate.
  • Pour the tempering on top of the bread Idli and serve hot.

Video

Notes

You can also Garnish bread idli with tomato ketchup, tamarind chutney or Serve.

Nutrition

Serving: 1Pcs | Sodium: 161mg | Calcium: 139mg | Vitamin C: 0.3mg | Vitamin A: 210IU | Sugar: 4g | Potassium: 133mg | Cholesterol: 7mg | Calories: 123kcal | Saturated Fat: 1g | Fat: 4g | Protein: 4g | Carbohydrates: 15g | Iron: 1.1mg

Equipment Used:

Prestige Pan


How to make Bread Idli:

Preparation of potato Mixture:

  • Put boiled potatoes in a bowl and mashed it properly. You can also grate the potatoes.

  • Add all the spice powders-, Mango powder, Red chilly powder, Chopped green chilly, chopped ginger, Salt, Garam masala, cumin powder, Coriander leaves and mix until well combined. Potato mixture is ready.

Preparation of yogurt mixture:

  • Keep a bowl under the strainer and strain the yogurt to make it smooth.

  • If yogurt is very thick then add water to make medium thick. Yogurt should not be very thick or thin in consistency. Add salt to taste and red chilly powder. Mix it well. Yogurt mixture is ready.

  • Cut bread slices into round shape with the help of katori.

  • Take the potato mixture and apply it evenly on one side of roundel bread.

 

  • Heat non- stick pan on medium heat and spread little oil in the pan.

  • Once the pan gets little hot place the potato side of the bread on tawa and spread the yogurt mixture on other side of the bread.

  • Cover with the lid and cook on low flame till the potatoes turn red and yogurt get absorbed with bread and become fluffy. It takes around 7-8 minutes to get cooked.

Meanwhile let’s prepare the tempering.

  • Heat oil in a pan and add mustard seed, when mustard begins to crackle add curry leaves and coriander leaves, stir for a min.

  • Uncovered the lid and take out the bread Idli in a serving plate.

  • Pour the tempering on top of the bread Idli and serve hot.

Note:

  • You can also Garnish bread idli with tomato ketchup, tamarind chutney or Serve.

See Recipe In हिन्दी (Hindi)

Reader Interactions

Comments

  1. Reshu D says

    July 22, 2016 at 9:52 pm

    5 stars
    Nice

    Reply
  2. Meera says

    December 12, 2019 at 10:06 am

    It is very nice , tasty for all age groups in my family and
    Easy to prepare .. but .. I followed ur instructions very strictly and Correctly , as mentioned by you

    Reply
    • Reshu says

      December 13, 2019 at 11:51 am

      Thanks a lot Meera Ji

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me!

I'm Reshu, a housewife and food blogger. My husband Kamlesh and me with my 2 kids live in Calcutta, India. I have a passion for cooking and i got this stage to share my cooking ideas with all. Read More…

Reshu’s Favourite

Instant Dosa

5 Minutes Instant Dosa

Pasta da Fillera

Pasta Da Fillera | Italian Recipes

Instant Khaman Dhokla on a dark surface with tempering of mustard seed, curry leaves and chilli |

How To Make Instant Khaman Dhokla Recipe-Besan Dhokla-Gujrati Dhokra

Bread Moongdal Uttapam on a white plate in absorbent paper|

Bread Moongdal Ka Uttapam Recipe

Recipes For You

SIGN-UP FOR NEW RECIPES!

Get all new recipes in your inbox

Footer

Helloooo……. welcome my dear friends to my blog mintsrecipes.com. I am in deep love with Indian food and can cook anytime. I just love my kitchen.
Read More

Quinks Links

  • All Recipes
  • Breakfast Recipes
  • Lunch & Dinner Recipes
  • Best Homemade Eggless Cake Recipes
  • Rice & Pulao Recipes

Important

  • Terms Of Service
  • Privacy Policy
  • Recipe Disclaimer
  • My Kitchen Tools – Resources For My Readers

©Copyright Mint's Recipes

This website uses cookies
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
SettingsAccept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
SAVE & ACCEPT
  • English
  • हिन्दी (Hindi)