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Idli Nachos By Chef Pankaj Bhadouria

Idli Nachos

Pankaj Bhadouria
Idli Nachos is a unique fusion dish. Chef Pankaj Bhadouria shares the recipe in detail.
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Serves

3

Cooking Time

10-15 Min

Meal Type

snacks

Preparation Time

10-15 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Idli Nachos

    • 5-6 idlis

    • 4-5 chopped pickled jalapenos

    • 1 cup chopped tomatoes

    • ¼ cup chopped onion

    • 2 tbsp chopped yellow bell pepper

    • 2 tbsp chopped green capsicum

    • 1 tbsp tomato ketchup

    • salt to taste

    • ¼ tsp black pepper powder

    • ¼ cup chopped coriander leaves

    • 1/2 cup boiled kidney beans

    • 2 tbsp chopped onion

    • ¼ cup boiled corn

    • ½ tsp paprika powder

    • ¼ tsp black pepper powder

    • 2 tbsp chopped coriander leaves

    • salt to taste

    • 2 tbsp mayonnaise

    • 1 tsp sour cream

    • cheese sauce

    • coriander leaves for garnish

PREPARATION

  1. 1

    Take idlis and thinly slice them. Arrange the sliced idlis on the lined baking tray and bake them in a preheated oven at 180°c for 10-15 minutes.

  2. 2

    For Salsa, take a bowl, add jalapeno, tomatoes, onion, yellow bell pepper, capsicum, tomato ketchup, salt, pepper powder and coriander leaves. Mix them well until all the ingredients are well combined.

  3. 3

    For Beans Mixture, take another bowl, add boiled kidney beans, onion, corn, paprika powder, pepper powder, coriander leaves, salt, mayonnaise and sour cream. Mix them well until all the ingredients are well combined.

  4. 4

    Take a serving plate, arrange the layer of baked idlis, top with bean mixture and salsa. Add some more bean mixture and lastly drizzle some cheese sauce.

  5. 5

    Serve idlis nachos garnished with coriander Leaves.

STEP BY STEP

Take idlis and thinly slice them. Arrange the sliced idlis on the lined baking tray and bake them in a preheated oven at 180°c for 10-15 minutes.

Take idlis and thinly slice them. Arrange the sliced idlis on the lined baking tray and bake them in a preheated oven at 180°c for 10-15 minutes.

For Salsa, take a bowl, add jalapeno, tomatoes, onion, yellow bell pepper, capsicum, tomato ketchup, salt, pepper powder and coriander leaves. Mix them well until all the ingredients are well combined.

For Salsa, take a bowl, add jalapeno, tomatoes, onion, yellow bell pepper, capsicum, tomato ketchup, salt, pepper powder and coriander leaves. Mix them well until all the ingredients are well combined.

For Beans Mixture, take another bowl, add boiled kidney beans, onion, corn, paprika powder, pepper powder, coriander leaves, salt, mayonnaise and sour cream. Mix them well until all the ingredients are well combined.

For Beans Mixture, take another bowl, add boiled kidney beans, onion, corn, paprika powder, pepper powder, coriander leaves, salt, mayonnaise and sour cream. Mix them well until all the ingredients are well combined.

Take a serving plate, arrange the layer of baked idlis, top with bean mixture and salsa. Add some more bean mixture and lastly drizzle some cheese sauce.

Take a serving plate, arrange the layer of baked idlis, top with bean mixture and salsa. Add some more bean mixture and lastly drizzle some cheese sauce.

Serve idlis nachos garnished with coriander Leaves.

Serve idlis nachos garnished with coriander Leaves.

Idli Nachos is a fusion of Indian and Mexican cuisine. The Indian Idli is a powerhouse of nutrition and Chef Pankaj adds some Mexican ingredients to this idli and comes up with a wholesome and delicious snack Idli Nachos.

Chef Pankaj bakes thin slices of idli, which makes them crisp and tops these slices with salsa, boiled red kidney beans, boiled corn, mayonnaise and a dash of sour cream and drizzles cheese sauce on it.

These Idli Nachos are nutritious and mouth-wateringly delicious.

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