Crumb Fried Idli With Gongura Leaf (Sour Leaves) Chutney

Ingredients

Idli cut into 4 pieces - 2 nos

Vegetable oil - 200 mls

For batter

Refined flour - 80 gms

Salt - 2 gms

For chutney

Gingerly oil - 10 mls

Mustard seeds - 2 gms

Curry leaves - 2 gms

Chopped ginger - 5 gms

Chopped garlic - 5 gms

Red chilli powder - 5 gms

Chopped tomato - 30 gms

Gongura leaves - 80 gms

Hing - 1 gms

Salt - 2 gms

Method

1. For batter, mix in flour and salt. Add in water to make a thick batter.

2. For chutney heat gingely oi, add in mustard seeds, curry leaves, chopped ginger and garlic.

3. Add in the chilli powder, chopped gongura leaves, hing and salt. Cook for 10 minutes. Grind and use.

4. Cut idli into small pieces and dip in batter and then crumbs and deep fry till golden in colour.

5. Serve idli with gongura chutney.

Recipe Developed & Created By Chef Robin Batra

Team Ashish Bhasin

Content Partner : Trident, Bandra Kurla

Chef Robin Batra

Executive Sous Chef at Trident, Bandra Kurla

You can connect with Chef Robin Batra on his social media handles -

Facebook - Chef Robin Batra

Twitter handle - @robinbatra123

Instagram - robinbatra123