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Bread Idli

Instead of using rice batter, bread is used to make a soft and fluffy idli-like snack, often served with chutney or sambar. A great option for a quick and easy breakfast or snack. This is a Sanjeev Kapoor exclusive recipe.

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Bread Idli

Main Ingredients White bread slices, Large potatoes
Cuisine Indian
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients

  • 8 white bread slices
  • 2 large potatoes, boiled, peeled and mashed
  • 5 tablespoons freshly chopped coriander
  • 3-4 green chillies, chopped
  • Salt to taste
  • ½ teaspoon turmeric powder
  • ¾ cup yogurt
  • ½ cup grated carrot
  • 4 teaspoons oil
  • Coconut chutney to serve

Method

  1. Cut out roundels of breads with a medium sized cookie cutter. Set aside.
  2. Take potatoes in a bowl. Add 4 tablespoons coriander, green chillies, salt and turmeric powder. Mix well and set aside.
  3. In another bowl, add yogurt, carrot, remaining chopped coriander and salt. Whisk till well combined.
  4. Apply a portion of potato mixture on one side of each bread roundels and spread it evenly. 
  5. Apply a portion of curd mixture on the other side of each bread roundels and spread it evenly.
  6. For two portions, heat 2 teaspoons oil in a non-stick tawa, place the bread roundels with the potato mixture side facing down. Cover and cook on medium heat till golden brown on one side.
  7. Serve hot with coconut chutney.
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