Ramadan Special - Stuffed Keema Tumkur Idli

Name: Ramadan Special - Stuffed Keema Tumkur Idli
Cuisine: Indian
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)

They are a speciality from Tumkur region in Karnataka and are also called Thatte Idli. They have an amazing shape. So here is my twist. I made stuffed keema Idli and relished them with coconut chutney and sambar. So prepare something new for your everyday breakfast for your family and friends. It is a great Iftar meal.....

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. Heat oil in a pan and saute the onion till light brown. Now add the spice paste and fry till the oil separates. 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.
2

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.
3

The final layer should be of the idli batter.
4

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

Demould it when it slightly cools down.
6

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