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!
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.
The chutney powder is available in indian stores as well, but MTR is a good brand.