Name: Keema Stuffed Idli recipe by Munmun Mukherjee at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5
Ingredients: Chicken keema - 250 gms; Idli batter- 2 cups; Grated carrot - 1/4 cup; Chopped onion - 3 tablespoons; Ginger garlic paste - 2 teaspoons; Chopped Tomatoes - 1 big; Cumin seeds - 1/4 teaspoons; Turmeric Powder - 1/2 teaspoon; Cumin powder - 1 teaspoon; Coriander powder - 1 teaspoon; Red chilli powder - 1/2 teaspoons; Garam Masala powder - 1 teaspoon; Salt - to taste; Chopped Green chillies - As rewuired; Chopped coriander powder - As needed; Oil - 2 teaspoons

ABOUT Keema Stuffed Idli RECIPE

I love to cook- very true. The reality is that I love to cook easy, quick and one pot meals with easily available ingredients. I always experiment. I experimented with idlies by stuffing them with chicken keema and shredded carrot . The result? It has become Children's favourite recipe.

Ingredients Serving: 5

Chicken keema - 250 gms
Idli batter- 2 cups
Grated carrot - 1/4 cup
Chopped onion - 3 tablespoons
Ginger garlic paste - 2 teaspoons
Chopped Tomatoes - 1 big
Cumin seeds - 1/4 teaspoons
Turmeric Powder - 1/2 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Red chilli powder - 1/2 teaspoons
Garam Masala powder - 1 teaspoon
Salt - to taste
Chopped Green chillies - As rewuired
Chopped coriander powder - As needed
Oil - 2 teaspoons

Instructions

I used store-bought idli batter. Just added some salt and have a mix. Then kept aside.
Heat a wok. Add the oil. Add the cumin seeds.
Fry until splutters. Now add in the onion. Add the ginger garlic paste and fry for 2 minutes.
Add all the spices, salt, and 2 tablespoons of water.
Cool until the oil separates. Add the tomatoes and cover with the lid.
Cool till the tomatoes smashes and mix with the spices very well.
Add the chicken keema and shredded carrot. Adjust salt. Add the chopped coriander and green chillies. Cover and cook well.
Put off the flame and keep aside.
Grease the idli moulds. Take some water in a microwavable bowl; which has a lid .
Pour 1 tablespoon of the batter into each idly mould. Then add 1 teaspoon full Keema mix onto it. Now cover the keema with another 1 tablespoon or more batter on top of it.
Keep the moulds in the bowl. Cover with the lid.
Microwave for 4 -7 minutes. Allow the standing time for 2 minutes more.
Serve with any Chutney and sambar. My daughter loves to have it with Dahi only.

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