By Sushmita Sengupta
Idli is a popular South Indian breakfast often made with fermented rice in a steamer, but this bread idli does not require fermentation, or rice or a steamer.
4 slices white bread 2 boiled potatoes 1 cup curd 1 tablespoon ginger chilli paste 1 grated onion 2 teaspoon hing/asafoetida 2 tablespoon Oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds/jeera 4-5 curry leaves 1 teaspoon urad dal
Cut the bread slices in medium circles. Keep aside. Mash the potatoes, add salt, grated onions, 1 tsp hing, and ginger-chilli paste to it. Keep aside. Beat curd into a thick paste. Keep aside.
Heat oil in kadhai, add jeera/cumin seeds, mustard seeds, 1 tsp hing, urad dal and curry leaves. Cook for a minute, turn off the gas. Add the contents in the curd. Mix and keep aside.
Take the bread, apply potato paste on top and place it on the kadhai, with potatoes facing the base. Apply the curd mixture on top of the bread, spread it well. Cover the tawa with lid.
Let the bread cook on low flame for 15-20 minutes. After 15-20 minutes, insert a knife in the centre, if it comes out clean, your idlis are done.