Crispy Layered Suji–Rice Idli Sandwich

A healthy twist on classic idli, layered with spicy vegetable potato masala and finished on the tawa for a delicious crispy texture.

Ingredients

For the Suji–Rice Idli Batter

• 1 cup suji/rava
• ½ cup cooked rice
• ½ cup yogurt
• Water as required
• Salt to taste
• ½ tsp Eno

For the Potato Masala

• 2 boiled potatoes, mashed
• 1 onion, finely chopped
• 1 carrot, grated
• ½ capsicum, finely chopped
• 1 green chilli, finely chopped
• Fresh coriander, chopped
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• Curry leaves
• ¼ tsp turmeric
• ½ tsp red chilli powder
• ½ tsp coriander powder
• ½ tsp garam masala
• Salt to taste
• 1 tsp oil

Method

1. Prepare the batter: Blend cooked rice, yogurt and a little water until smooth. Mix with suji and salt. Add water as required to make a thick but pourable batter. Rest for 15–20 minutes.
2. Prepare the potato masala: Heat 1 tsp oil. Add mustard seeds, cumin seeds and curry leaves. Once they crackle, add onion, green chilli, carrot and capsicum. Sauté until slightly soft.
3. Add turmeric, red chilli powder, coriander powder, garam masala and salt. Add mashed potatoes and mix well. Finish with fresh coriander.
4. Add Eno: Just before steaming, add ½ tsp Eno to the prepared batter. Sprinkle 1–2 tsp water over it and gently mix in one direction. Do not overmix.
5. First layer: Grease a round steel plate/thali that fits inside your steamer. Pour half of the batter onto the plate and spread evenly.
6. Steam for 5–7 minutes, just until the first layer is set.
7. Add the filling: Carefully spread the potato masala evenly over the steamed first layer.
8. Second layer: Pour the remaining batter over the potato masala and gently spread it to completely cover the filling.
9. Steam again for 10–12 minutes, or until the top layer is fully cooked.
10. Allow it to rest for 5 minutes, then carefully remove it from the plate and cut into squares or wedges.

Make It Crispy

1. Heat a non-stick tawa and lightly brush it with oil.
2. Place the idli sandwich pieces on the tawa.
3. Cook on medium-low heat for 2–3 minutes until golden and crisp underneath.
4. Flip carefully and crisp the other side.
5. For extra crunch, sprinkle a few sesame seeds on the tawa before placing the idli pieces.

Serve hot with mint-coriander chutney, tomato chutney or a yogurt dip.

Tip: If you are making two layers, add Eno to the batter immediately before starting the steaming process so the batter stays light and fluffy.

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