Yogurt Idli

13 Sep

Sometimes its just monotonous to have eggs and milk in the morning.Yogurt Idli can be eaten as breakfast or a snack in the evening. I simply love South Indian food but it is sometimes a little time consuming to cook the whole meal. Yogurt Idli is a not actually a rice idli but we use bread instead. This is a very good quick breakfast. The flavours of this meal are totally South Indian. This gives a lovely taste of curry leaves and mustard seeds in it.

Set aside the curd in the strainer for about 5 mins. Meanwhile, heat a pan with some oil. Add mustard seeds and curry leaves.

Add the hung curd to it.

Spice it up! with some red chilli powder, coriander powder, black pepper and salt. Remove from fire and set aside the curd.

I usually have boiled potatoes in the refrigerator. Peel the potatoes.

Heat the pan and add mustard seeds, curry leaves, red chilli powder, tumeric powder, black pepper, salt.

Pop in the potatoes in the pan. Mash them well.

Add a few curry leaves.

Take a slice and place a sharp edge bowl and cut away the edges.

Remove the sides.

Spread the potaoes on the round slice.

Heat the pan and place the potato bread upside down on the pan.

Now add the prepared curd on the plain side of the bread.

Cover the pan with anything you have best in you kitchen. I covered with another pan. Simmer for 2-3 minutes.

Remove the lid.

I used the following ingredients:

For the Curd

1 cup curd

1 tbsp Oil

1/2 tsp mustard seeds

3-4 curry leaves

1/2 tsp black pepper

1/2 tsp coriander powder

1/2 tsp red chili powder

1/2 salt (at the end)

For Potatoes

1 tbsp oil

1/2 tsp mustard seeds

3-4 curry leaves

1/2 tsp black pepper

1/2 tsp coriander powder

1/2 tsp red chilli powder

1/2 tsp tumeric powder

1/2 tsp salt (to taste)

3-4 potatoes

5-6 slices of bread

Notes:

  • When you seive the curd, donot stir it with the spoon. Let it rest without any disturbance. Make sure curd is thick.
  • Add the salt last to the curd otherwise it will leave water.
  • It is a good idea to boil the potatoes in advance.
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