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