Name: Stuffed Keema Tumkur Idli recipe by Bethica Das at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 2-3 cups idli batter; 2-3 tbsp. coriander leaves, chopped; 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; salt to taste; 1 tsp coriander-cumin powder; 1/2 tsp. garam masala powder; 1-2 tbsp. coriander leaves

ABOUT Stuffed Keema Tumkur Idli RECIPE

Idli is my all time favourite comfort breakfast and I keep trying out various ways of making it. So here is an amazing shaped Idli which is a speciality of Tumkur region in Karnataka. They are called Thatte Idli. I gave a twist by making stuffed keema Idli and relished them with coconut chutney and sambar.

Ingredients Serving: 6

2-3 cups idli batter
2-3 tbsp. coriander leaves, chopped
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
salt to taste
1 tsp coriander-cumin powder
1/2 tsp. garam masala powder
1-2 tbsp. coriander leaves

Instructions

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.
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.
The final layer should be of the idli batter.
Steam for 20-22 minutes (5-7 minutes on a high flame and the remaining on a medium to low flame.)
Serve these delicious Stuffed Keema Idlis with coconut chutney and sambar.

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