Idli Kababs with Shots

Name: Idli Kababs with Shots
Cuisine: American
Ingredients: for Idli Kebabs; 6-8 medium sized idlis; 1/4 cup grated carrots; 1/8 cup green peas (I used frozen peas); 1/2 tsp red chilli powder; as required Chopped Coriander; Pinch garam masala; Pinch turmeric; to taste Salt; 1 tbsp oil + oil for roasting the patties; 1/4 cup boiled potato (if required); for Chutney:; 1/4 cup roasted chana dal; 1/4 cup grated fresh coconut; 1/4 cup coriander leaves; 1-2 green chilies; to taste Salt; as required Water; for tempering the chutney; 2 tbsp oil; 1 pinch asafoetida; 1/4 tsp mustard seeds; 1 tsp urad dal (split black lentils)

Richa Agrawal @cook_14622693

I was looking for something which is easy, quick and kids should get tempted after seeing the preparation, end up this recipe on one of the site and on preparing this it came out really well. Thats why thought of sharing here.

Richa Agrawal @cook_14622693

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Ingredients

for Idli Kebabs
6-8medium sized idlis
1/4 cupgrated carrots
1/8 cupgreen peas (I used frozen peas)
1/2 tspred chilli powder
as requiredChopped Coriander
Pinchgaram masala
Pinchturmeric
to tasteSalt
1 tbspoil + oil for roasting the patties
1/4 cupboiled potato (if required)
forChutney:
1/4 cuproasted chana dal
1/4 cupgrated fresh coconut
1/4 cupcoriander leaves
1-2green chilies
to tasteSalt
as requiredWater
fortempering the chutney
2 tbspoil
1 pinchasafoetida
1/4 tspmustard seeds
1 tspurad dal (split black lentils)

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Steps

1

Mash the idlis and set aside.
2

To make the kebabs, heat oil in a pan. Add chilli powder, garam masala and turmeric into the hot oil.
3

Roast for about 10 seconds, add the frozen green peas and grated carrots. Add the salt and mix well. Add the mashed idlis, chopped coriander and mix well. Turn off the heat and let it cool.
4

Make kebab like aloo tikki 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.
5

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.
6

For the chutney, blend all ingredients for the chutney in a blender using water as required. Set aside.
7

For the chutney tempering, heat oil in a small pan. Add mustard seeds. When they begin to crackle, add asafoetida and urad dal and roast till urad dal turns golden. Turn the heat off and set aside.
8

Transfer small amounts of chutney into shot gasses. Drizzle the tempering over the chutney.
9

Poke a toothpick/skewer into the kebabs and let the idlis rest across the shot glasses.
10

You can give variations by adding different flavors as idlis are not flavored have rice taste.