Stuffed Keema Tumkur Idli

Name: Stuffed Keema Tumkur Idli
Cuisine: American
Ingredients: 2-3 cups idli batter; 2-3 tbsp. coriander leaves; 1 tbsp. idli podi; 1 tsp. oil; Stuffing-; 300 gms. chicken mince; 1/2 cup coriander stem, chopped; 2 tbsp. oil; 1 onion, chopped; 1 tsp. ginger-garlic paste; 1 tsp. tomato paste; 1 tsp. red chili powder; 1/2 tsp; turmeric powder; to taste salt; 1 tsp coriander-cumin powder; 1/2 tsp. garam masala powder; 1-2 tbsp. coriander leaves

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Bandhan - I came across this type of Idli in one of the eateries here and I simply loved its amazing shape. They are a speciality from Tumkur region in Karnataka and are also called Thatte Idli. So thought of giving it a try but with a twist. I made stuffed keema Idli and relished them with coconut chutney and sambar. So go ahead and prepare these yummy fusion style stuffed Idlis this festive season and surprise your near and dear ones.

Bethica Das @kitchen_flavours

Saved

Ingredients

2-3 cupsidli batter
2-3 tbsp.coriander leaves
1 tbsp.idli podi
1 tsp.oil
Stuffing-
300gms. chicken mince
1/2 cupcoriander stem, chopped
2 tbsp.oil
1onion, chopped
1 tsp.ginger-garlic paste
1 tsp.tomato paste
1 tsp.red chili powder
1/2tsp; turmeric powder
to tastesalt
1 tspcoriander-cumin powder
1/2 tsp.garam masala powder
1-2 tbsp.coriander leaves

Saved

Steps

1

In a small bowl, mix together ginger-garlic paste, tomato paste and all the dry spices with 1/4 cup water into a paste. Keep aside.
2

Heat oil in a pan and saute the onion till light brown. Now add the spice paste and fry till the oil separates.
3

Add the mince and the chopped coriander stems. Mix well and cook, covered till dry. Keep breaking the lumps with the spatula during the process of cooking. When done, set aside to cool. Add little of the coriander leaves and mix well.
4

Pour a layer of the idli batter in a greased steel container / tiffin box. Spread 2-3 tbsp. of the keema over it, followed by some coriander leaves and idli podi.
5

The final layer should be of the idli batter.
6

Steam for 20-22 minutes (5-7 minutes on a high flame and the remaining on a medium to low flame.)
7

Demould it when it slightly cools down.
8

Serve these delicious Stuffed Keema Idlis with coconut chutney and sambar.