Prep time
10 hours (including soaking and fermenting time)
Cook time
10 minutes
Servings
2 People
Category
Veg
What You'll Need
Roast Potato Idli Slider
A creative twist on idli, featuring steamed fluffy idlis as buns, stuffed with gunpowder-roasted potatoes and drizzled with spicy gunpowder mayo, served with coconut chutney.
Ingredients :
For Idli Batter
1. Idli rice 1/2 cup
2. Urad dal (split black gram) 1/8 cup
3. Fenugreek seeds 1/4 tsp
4. Salt To taste
5. Water As needed
For Gunpowder Mayo
1. Mayonnaise 3 tbsp
2. Idli podi (spicy lentil powder) 2 tsp
For the Dish
1. Idlis 2 pcs
2. Potatoes (diced) 1/2 cup
3. Oil For Frying
4. Idli Podi 1 tsp
5. Salt To taste
6. Black pepper (crushed) 1/2 tsp
For Coconut Chutney
1. Grated Coconut 4 tbsp
2. Mustard seeds 1/2 tsp
3. Curry Leaf 1/2 tsp
4. Salt 1/2 tsp
5. Tamarind 1/2 tsp
Procedure :
1. Soak the idli rice, urad dal, and fenugreek seeds separately in water for 4-5 hours. Drain and grind them together with some water to a smooth, thick batter. Grind the coconut chutney ingredients into a smooth paste to make a perfect coconut chutney
2. Transfer the batter to a large bowl, add salt, and mix well. Cover and let it ferment for 8-10 hours or overnight until it rises and becomes airy.
3. Grease idli mould and pour a small amount of batter into each mold. Steam the idlis in the multi kadai for 8-10 minutes, or until cooked. Once done, remove the idlis from the molds and set aside.
4. Heat oil in a Grill Pan to medium hot. Fry potatoes till crispy and golden brown. Remove it in a plate and sprinkle idli podi, salt & crushed black pepper. In a small bowl mix the mayonnaise with idli podi to make the gunpowder mayo.
5. Cut the idlis in half. On one half, layer the potato mixture and drizzle it with the gunpowder mayo. Cover with the other half of the idli, forming a slider. Serve hot with the coconut chutney.
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