Mash the idlis and set aside.To make the kebabs, heat oil in a pan. Add chilli powder, garam masala and turmeric into the hot oil.Roast for about 10 seconds, add the frozen green peas and grated carrots. Add the salt and mix well.Add the mashed idlis, chopped cilantro and mix well. Turn off the heat and let it cool.Make kebab like patties with the mashed idli. Although I have not used, if you find it difficult to shape the idlis, mix with mashed potatoes to help bind.

Roast the kebabs on a pan/griddle using oil. The idlis tend to stick to the pan, keep flipping them carefully with the help of oil.Transfer small amounts of chutney into shot gasses. Drizzle the tempering over the chutney.Poke a toothpick/skewer into the kebabs and let the idlis rest across the shot glasses