Idli Bonda Fusion

Ingredients

• Suji: 1/2 cup
• Curd: 1 cup
• Eno fruit salt: 1 packet
• Potatoes: 5 medium sized, boiled, peeled and unevenly mashed
• Gram flour: 1/2 cup
• Salt, red chilli powder, chilli flakes, oregano, chaat masala - as per taste
• Green chilli: 1 medium sized, finely chopped
• Coriander leaves: 1/4 cup, finely chopped
• Leonardo Extra Light Olive Oil to fry
• Water for batter

Method

Idli

• Mix suji and curd in a bowl and set aside for 4 to 5 hours.
• Pour 2 glasses of water in 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.

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.

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.

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 color 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.