Start your day with a delightful fusion that will awaken your taste buds – Pav Bhaji Spot Idli!
Picture the bold, buttery flavours of pav bhaji blending seamlessly into soft, crisp idlis. A quick sauté of onions, capsicum, and tomatoes, seasoned with pav bhaji masala, takes this classic South Indian dish on a flavourful journey through Mumbai’s street food scene. Topped with fresh coriander and served with coconut chutney, it’s a harmonious blend of comfort and spice.
Perfect for breakfast or a snack, this fusion creation brings the best of both culinary worlds straight to your plate!
| Course | Snacks / breakfast |
| Servings | 2 persons |
| Preparation Time | 5 minutes |
| Cook time | 10 minutes |
Ingredients for the Pav Bhaji Spot Idli
|
|
| 2 tbsp | Butter |
| 1 tbsp | Onion, finely chopped |
| 1 tbsp | Green capsicum, finely chopped |
| 1 tbsp | Tomatoes, finely chopped |
| 2 ladleful | Idli batter |
| Pav bhaji masala (to taste) | |
| Salt to taste | |
| Red chili powder to taste | |
| Coriander leaves, to garnish | |
| Coconut chutney to serve | |
Instructions for the Pav Bhaji Spot Idli |
|
| 1 | Heat the tawa. Add in 1 tbsp butter and sauté the onion, tomato, capsicum mixture. (Divide into 2 equal halves on the tawa). |
| 2 |
Add some butter on top and some pav bhaji masala. Mix well and let the vegetables soften a bit. Once done, add a scoop (one ladleful) of idli batter on each half. Sprinkle salt and red chili powder on it. Cover and cook on a low flame. |
| 3 |
Once it begins to set, flip it on the other side. Cook until crispy. (In case its sticking to the tawa, add some more butter). |
| 4 | Once its cooked and a bit crisp on sides, garnish with fresh coriander leaves and serve with coconut chutney. Repeat with the remaining slices and filling, and serve immediately. |
