The Navratris are here, which not only means friends and families getting together to celebrate, but for those who fast for the nine days, they need to take extra care about what they can or cannot have. But one thing’s for sure, each and every ingredient allowed – according to Hindu religious diktats – is good for health. But that choice is fairly limited, which puts the pressure on modern-day chefs to come up with recipes that would not only conform to the gastronomic rules, but also tantalise the taste buds.
The guys over at Leonardo Olive Oil have come up with an innovative north meets south recipe that would be a great addition to your Navratri special menu. The Idli Bonda Fusion mixes the healthy idli with the extremely famous evening snack of aloo bonda. Take a look.
IDLI BONDA FUSION
1/2 cup – Suji
1 cup – Curd
1 packet – Eno fruit salt
5 – Medium-sized potatoes, boiled, peeled and unevenly mashed
1/2 cup – Gram flour
Salt, red chilli powder, chilli flakes, oregano, chaat masala – To taste
1 – Medium-sized green chilli, finely chopped
1/4 cup – Coriander leaves, finely chopped
Olive oil – To fry
Water – For the batter
For the Idli
* Mix suji and curd in a bowl and set aside for 4-5 hours.
* Pour two glasses of water in a steamer and heat over medium flame.
* Grease idli moulds with oil.
* Add Eno fruit salt in the batter and stir for a minute.
* Pour batter in greased moulds and steam it on medium flame for 10-15 minutes.
* After 15 minutes, turn off flame and remove moulds from steamer. When it cools down a bit, remove prepared idli from it.
For the potato filling
* Take the boiled and mashed potatoes in a bowl.
* Add finely chopped green chillies and coriander leaves, and mix well.
* Add salt, chilli flakes, oregano and chaat masala, as per taste.
* You can make variations in spices, as per taste.
For the batter
* Take gram flour in a bowl.
* Add water slowly to make a thick and smooth batter. Make sure there are no lumps. Set aside.
For the bonda
* Make a horizontal cut in idlis, so as to allow potato filling in them.
* Fill the idlis with potato and press the idlis slightly.
* Heat oil in frying pan on medium high heat. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change colour right away.
* Dip the idlis into the batter one at a time, making sure they are completely covered with batter. Then, slowly drop them into the frying pan.
* Turn them occasionally. Fry the idlis until golden-brown. Cut them into half, and serve hot with coriander-mint chutney and tomato ketchup.
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