Ingredients: Idli batter – 1/2kg, Butter, Green chutney/sandwich chutney, Iceberg Lettuce, Grated cheese.
Filling: Hung curd – 2 to 3 tsp, Ketchup – 2 tsp, Crushed garlic, Black pepper powder – 2 pinches, Salt – ½ tsp, Sugar-1 ½ tsp, Vinegar – 2 tsp, Shredded cabbage- 1 cup, Shredded carrots -1 cup, Shredded beetroot – ½ cup.
Method: Pour the batter in a rectangular mould and steam it for 20 mins. Cooldown and slice it horizontally in two layers.
Take shredded cabbage, carrot and beetroot in a bowl. Apply salt sugar and vinegar. Marinate for 30 mins. Squeeze water by pressing vegetables and keep the vegetables in another dry container. Add ketchup, hung curd, crushed pepper to this mixture. Mix it well.
Apply soft butter and green sandwich chutney to idli slices. Arrange lettuce, carrot, cabbage salad and cheese. Top it with another Idli slice. Cut in a triangle shape. Garnish with pepper Sticks and serve.
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Chef Devwrat Jategaokar