Prep time
10 hours (including soaking and fermenting time)
Cook time
10 minutes
Servings
2 People
Category
Veg
What You'll Need
Wild Mushroom Idli Slider
A delicious slider made with steamed fluffy idlis as buns, filled with a spiced wild mushroom masala, and drizzled with gunpowder mayo, served alongside 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 Mushroom Masala
1. Mushrooms (sliced) 1 cup
2. Onion (chopped) 1/2 tsp
3. Tomato (chopped) 1/2 tsp
4. Green chillies (chopped) 1/2 tsp
5. Cumin seeds 1/2 tsp
6. Mustard seeds 1/2 tsp
7. Turmeric powder 1/2 tsp
8. Red chilli powder 1/2 tsp
9. Garam Masala 1/2 tsp
10. Fresh coriander leaves (chopped) 1/2 tsp
11. Oil 1/2 tbsp
For Coconut Chutney
1. Grated Coconut 4 tbsp
2. Mustard seeds 1/2 tsp
3. Curry Leafs 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 Bergner Grill Pan, add cumin seeds and mustard seeds, and let them splutter. Add onions and sauté until golden brown, then add ginger-garlic paste and green chillies and sauté for 1–2 minutes. Add chopped tomatoes, turmeric powder, red chilli powder, and cook until the tomatoes soften. Add sliced mushrooms and cook until they release moisture and become tender (about 5–7 minutes). Stir in garam masala and salt, mix well, and garnish with fresh coriander leaves. Set aside.
5. Cut the idlis in half. On one half, add the mushroom masala and drizzle it with gunpowder mayo. Cover the mixture with the other half of the idli. Serve with coconut chutney for a perfect snack.
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