I came across this type of Idli in one of the eateries here and I simply loved its amazing shape. They are a speciality from Tumkur region in Karnataka and are also called Thatte Idli. So thought of giving it a try but with a twist. I made stuffed keema Idli and relished them with coconut chutney and sambar. So go ahead and make them by checking out the step by step pictorial recipe to prepare this delicacy.
- 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
- salt to taste
- 1 tsp coriander-cumin powder
- 1/2 tsp. garam masala powder
- 1-2 tbsp. coriander leaves
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.)
Set aside for 15-20 minutes before demoulding it. Serve these delicious Stuffed Keema Idlis with coconut chutney and sambar.
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.)
Set aside for 15-20 minutes before demoulding it. Serve these delicious Stuffed Keema Idlis with coconut chutney and sambar.
The prepared keema. Add coriander leaves & keep aside.
Pour a layer of idli batter in a greased steel container. Spread 2-3 tbsp.
of keema over it, followed by some coriander leaves & idli podi.
of keema over it, followed by some coriander leaves & idli podi.
The final layer should be of idli batter.
Steam for 20-22 minutes (5-7 minutes on a high flame & remaining on
a medium to low flame.)
The steamed Idli.
Demould it when it slightly cools down.
Serve these yummy Stuffed Keema Idlis with coconut chutney & sambar.
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