Masala Bread Idli Tikki — A fun breakfast that’s perfect for those mornings when you’re craving something a bit fancier! With a spicy aloo-beetroot tiki filling paired with softened bread and yogurt for some brightness, this is an innovative way to start your day!
If you like this, please try my other breakfast recipes:
WATCH HOW TO MAKE MASALA BREAD IDLI TIKKI:
Masala Bread Idli Tikki — A fun breakfast that’s perfect for those mornings when you’re craving something a bit fancier! With a spicy aloo-beetroot tiki filling paired with softened bread and yogurt for some brightness, this is an innovative way to start your day!
- 4 slices bread
- oil , for shallow frying
- 2 big potatoes , boiled and mashed
- 1/2 cup beetroot , grated
- 2 tbsp cilantro , finely chopped
- 1 tsp lemon juice
- 1 1/2 tsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp ginger , grated
- 2 green chilies , minced
- 1 tsp red chili powder
- 1/4 tsp garam masala
- 1/2 tsp chaat masala
- 1/2 tsp roasted cumin powder
- 1/2 tsp mango powder (amchur)
- 1/2 tsp black salt
- salt , to taste
- 2 tbsp cream cheese
- 1 cup yogurt , beaten
- 1/2 tsp sugar
- salt , to taste
- 2 tsp oil
- 1 tsp mustard seeds
- 6 curry leaves , torn into small pieces
- podi powder , (optional) use store-bought or see my Flaxseed Podi Chutney Powder recipe.
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Heat oil in a pan, add cumin seeds and let them crackle.
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Then add in your grated beets, ginger, and green chilies. Sauté for 4-5 minutes on medium flame till the moisture evaporates.
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Now, add in mashed potatoes, cilantro, all the spices, and lemon juice. Mix everything together and saute on medium flame for 5 minutes until the filling comes together. Switch off the gas, your potato masala is ready!
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Mix together the yogurt, salt, and sugar until well combined. You can use milk or water to adjust the consistency of the yogurt; it should be like pancake batter.
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Cut your bread into circles.
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Spread cream cheese on one side of the bread and add the masala potato mixture on top.
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Heat some oil in a non-stick pan and when the pan gets hot, place the bread with the potato masala side down.
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Now, generously spread the yogurt mixture on the other side of the bread.
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Cover with a lid and cook on medium flame for 5-6 minutes till the potato masala turns golden brown, the yogurt get absorbed, and the bread becomes fluffy.
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Heat oil in a small pan, and add in mustard seeds and curry leaves. Once crackling, empty it in a bowl and the tadka is ready for garnish.
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Sprinkle few drops of tadka (temper) and some podi powder (optional) on the idlis.
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Enjoy it with your choice of sauces and chutneys. My kids love this with some hot sauce or ketchup, while I like this with some tomato chutney (store-bought or see my Masala Papad Platter for the recipe)
Recipe Video
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Very tasty.can we prepare it some time before.
Thank you so much. It will become soggy due to yogurt, if you were to make it and keep it. It’s best eaten freshly prepared.