Apple and Idli Canape'

Apple and Idli Canape'

Ingredients

For chutney

Apples – 6 nos

Olive oil – 2 tbsp

Sugar – 5 tbsp

Vinegar – ½ cup

Salt – to taste

Black salt – to taste

Roasted cumin – 2 tsp

Red chilly powder – 1 ½ tsp

For Idli

Idli batter – 1 cup

Salt – a pinch

Olive oil – to drizzle

Gun powder – to sprinkle

Micro greens—to garnish

Method

Peel and core the apples. Cut them into dices. Heat a pan and add the olive oil. Add apples, vinegar and sugar. Keep the heat to low and cover and cook for 5 mins.

Now add salt, black salt, red chilly powder and again cook covered till the apples are mashy. Add the roasted cumin and toss for 2 minutes. Make sure the chutney is reduced to a jam consistency. Remove and cool.

Add a pinch of salt to idli batter. Lightly grease a flat tray and pour the idli batter, till 1 cm in height. Now steam the idli batter till it is risen and firm. Remove and allow to cool. Using a basic cutter cut into bite size rounds or using a knife cut into tiny squares. Drizzle with olive oil and then sprinkle generously with gunpowder.

Now using a spoon, pile up chilled apple chutney on the idli. Garnish with micro greens and serve as a canape.