Friday, August 12, 2016

Crumb Fried Idli With Gongura Leaf (Sour Leaves) Chutney


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


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

No comments:

Post a Comment

Savskitchen Grams