Keema Stuffed Idli | How to make Keema Stuffed Idli

By Munmun Mukherjee  |  30th Nov 2016  |  
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  • Keema Stuffed Idli, How to make Keema Stuffed Idli
Keema Stuffed Idliby Munmun Mukherjee
  • Prep Time

    15

    mins
  • Cook Time

    25

    mins
  • Serves

    5

    People

9

0

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.

Keema Stuffed Idli, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Keema Stuffed Idli is just mouth-watering. This amazing recipe is provided by Munmun Mukherjee. Be it kids or adults, no one can resist this delicious dish. How to make Keema Stuffed Idli is a question which arises in people's mind quite often. So, this simple step by step Keema Stuffed Idli recipe by Munmun Mukherjee. Keema Stuffed Idli can even be tried by beginners. A few secret ingredients in Keema Stuffed Idli just makes it the way it is served in restaurants. Keema Stuffed Idli can serve 5 people. So, the next time you have a get together or a party at home, don't forget to check and try out Keema Stuffed Idli.

Keema Stuffed Idli

Ingredients to make Keema Stuffed Idli

  • 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

How to make Keema Stuffed Idli

  1. I used store-bought idli batter. Just added some salt and have a mix. Then kept aside.
  2. Heat a wok. Add the oil. Add the cumin seeds.
  3. Fry until splutters. Now add in the onion. Add the ginger garlic paste and fry for 2 minutes.
  4. Add all the spices, salt, and 2 tablespoons of water.
  5. Cool until the oil separates. Add the tomatoes and cover with the lid.
  6. Cool till the tomatoes smashes and mix with the spices very well.
  7. Add the chicken keema and shredded carrot. Adjust salt. Add the chopped coriander and green chillies. Cover and cook well.
  8. Put off the flame and keep aside.
  9. Grease the idli moulds. Take some water in a microwavable bowl; which has a lid .
  10. 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.
  11. Keep the moulds in the bowl. Cover with the lid.
  12. Microwave for 4 -7 minutes. Allow the standing time for 2 minutes more.
  13. Serve with any Chutney and sambar. My daughter loves to have it with Dahi only.

My Tip:

Second batch takes less time than the first batch; as the microwave is already hot. You can use any cooked or left over vegetables or chicken or egg as stuffing.

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