KHEEMA STUFFED IDLI WITH PEANUT CHUTNEY

INGREDIENTS

For Idli:
Boiled rice-1 cup
Raw rice-¼ cup
Urad dal-½ cup
Fenugreek seeds(Methi)- 1 tsp

METHOD

1. Soak rice, dal, methi together for 5 hours
2. Grind to a smooth paste
3. Add required salt and cooking soda, leave for fermentation overnight.

INGREDIENTS

For Kheema:

Minced mutton (Kheema)-200 gms
Onions-2
Tomato-2
Red chilly powder-1 tsp
Turmeric powder-½ tsp
Cumin powder-½ tsp
Garam masala powder-½ tsp
Ginger garlic paste-1 tsp
Coriander leaves-few
Salt
Oil
Carrot-1


METHOD

1. Heat oil in a pan add finely chopped onions, fry till brown, add ginger garlic paste, sauté well.
2. Add kheema, chopped tomatoes, add salt to taste, sauté again for 5 minutes.
3. Add the powders, sauté again until the mixture is dry.
4. Add few coriander leaves
5. Let it cool.


METHOD FOR KHEEMA STUFFED IDLI

1. Grease the idli moulds with oil.
2. Place a slice of carrot, pour half scoop of batter on the carrot, place kheema filling in the center, cover up with another half scoop of batter.
3. Steam for ten minutes.
4. Remove after cooling.
5. For softer idlis, don’t mix the fermented batter.


PEANUT CHUTNEY

INGREDIENTS

Coconut-½
Roasted peanuts-¼ cup
Whole red chillies-4
Garlic cloves-6
Salt
Oil


METHOD

1. Heat 1 tbsp oil, roast all the ingredients
2. Grind to a fine paste