When ever we eat Idli we dip a piece of it in a chutney and then try another bite with a different one – it is always one chutney at a time. And if you dip the same piece in all the chutneys it becomes messy. So I thought why not build an idli layer by layer like a cake and fill each layer with a different chutney, like icing. I had been toying with this idea so much to the extent of checking with manufacturers if they could make a square idli mould for me. That seemed like a lengthy process for which I had no time. But I had to satisfy my craving to taste the idli and my favourite chutneys together – all in one bite. There was a shortcut which was tempting enough. I used the round steel plates from my Dhokla maker (I could have used a cake pan too) to steam my idli rounds and voila made my idli sandwich with different chutney layers. I had chutney powder (mologai podi),coconut chutney and mint chutney which I used for each layer. It tasted just yummy as I had expected. Plus it looked so beautiful!
Here’s the recipe:
Ingredients:
Idli batter
Mint chutney
Coconut Chutney
Chutney Powder (Mologai Podi)
Clarified butter
Round cake dish or Dhokla Maker plates
Parchment Paper
Ingredients:
1. Grease the cake pan/plate and line it with parchment paper cut in a circle, the same size as the base. Pour in the Idli batter to your desired thickness. I keep it 1/2 ” thick.
2. Place the cake pan in a steamer and steam for exactly 10 minutes. Remove and keep aside to cool.
3. When cooled, pass a knife around the sides of the pan/plate then overturn the plate carefully after topping it with another plate to unmould the idli cake. Then lay it back on a board.
4. Cut the idli round into 4 quarters. Take one quarter and spread coconut chutney on it, then top it with another and spread with mint chutney, then alternate again with coconut chutney. I had made only 2 chutneys this time so I had to repeat the layers. But you could use another different chutney instead.
5. Then for the top most layer I brushed it generously with ghee(clarified butter) and sprinkled it with MTR’s chutney powder and a few droplets of melted ghee and brushed it evenly to coat. You could use as many layers as you want with different chutneys of your choice. Enjoy!
Notes:
1. You can get ready made refrigerated idli batter from indian stores. The other option is to make your own. I will be soon posting a recipe for making traditional Idli.
2. The chutney powder is available in indian stores as well, but MTR is a good brand.
Recipe
Layered Idly Sandwich
Ingredients
- Idli batter
- Mint chutney
- Coconut Chutney
- Chutney Powder Mologai Podi
- Clarified butter
- Round cake dish or Dhokla Maker plates
- Parchment Paper
Instructions
- Grease the cake pan/plate and line it with parchment paper cut in a circle, the same size as the base. Pour in the Idli batter to your desired thickness. I keep it 1/2 ” thick.
- Place the cake pan in a steamer and steam for exactly 10 minutes. Remove and keep aside to cool.
- When cooled, pass a knife around the sides of the pan/plate then overturn the plate carefully after topping it with another plate to unmould the idli cake. Then lay it back on a board.
- Cut the idli round into 4 quarters. Take one quarter and spread coconut chutney on it, then top it with another and spread with mint chutney, then alternate again with coconut chutney. I had made only 2 chutneys this time so I had to repeat the layers. But you could use another different chutney instead.
- Then for the top most layer I brushed it generously with ghee(clarified butter) and sprinkled it with MTR’s chutney powder and a few droplets of melted ghee and brushed it evenly to coat. You could use as many layers as you want with different chutneys of your choice. Enjoy!
Notes
The chutney powder is available in indian stores as well, but MTR is a good brand.
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