Step 1
Divide curd with tadka into 3 parts.
Step 2
Mix moringa powder to one part and beetroot puree to second part .third part will be white .
Step 3
For tikki cum Bread idli- Add salt and freshly ground pepper to the mashed potatoes and mix well. Set aside.
Step 4
Heat 1tsp oil in a pan; add cumin seeds.
Step 5
When the seeds crackle, add mashed potatoes with a little salt and sauté for two minutes.
Step 6
Remove from heat and allow to cool. Adjust seasoning according to taste.Cool and make equal sized tikkis from potato mixture .
Step 7
Place potato tikki under each of bread slice,Press and shape each into idli like rounds.
Step 8
Heat oil in a shallow nonstick pan; place the idlis on it, such that the mashed potatoes are in contact with the oil.
Step 9
pour three coloured curd over each idli,over bread .Cover with lid .
Step 10
When potato tikkis turn golden brown, remove from heat and put in a platter.
Step 11
Heat oil in a pan and add the mustard seeds, when crackling add the rest of the tadka ingredients.
Step 12
Pour this tempering (tadka) over Rangeeli bread idlies- and serve with thandai or kanji for holi
