Stuffed Keema Tumkur Idli Recipe by Bethica Das
Cooking Instructions 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. 2 Heat oil in a pan and saute the onion till light brown. Now add the spice paste and fry till the oil separates. 3 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. 4 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. 5 The final layer should be of the idli batter. 6 Steam for 20-22 minutes (5-7 minutes on a high flame and the remaining on a medium to low flame.) 7 Demould it when it slightly cools down. 8 Serve these delicious Stuffed Keema Idlis with coconut chutney and sambar. 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. 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. 2 Heat oil in a pan and saute the onion till light brown. Now add the spice paste and fry till the oil separates. 2 Heat oil in a pan and saute the onion till light brown. Now add the spice paste and fry till the oil separates. 3 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. 3 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. 4 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. 4 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. 5 The final layer should be of the idli batter. 5 The final layer should be of the idli batter. 6 Steam for 20-22 minutes (5-7 minutes on a high flame and the remaining on a medium to low flame.) 6 Steam for 20-22 minutes (5-7 minutes on a high flame and the remaining on a medium to low flame.) 7 Demould it when it slightly cools down. 7 Demould it when it slightly cools down. 8 Serve these delicious Stuffed Keema Idlis with coconut chutney and sambar. 8 Serve these delicious Stuffed Keema Idlis with coconut chutney and sambar. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Perfect Hard Boiled Eggs Buttermilk Pancakes S.O.S (S#@& on a shingle) Glazed Popcorn Simple Cranberry Chicken Salad Perfect Hard Boiled Eggs Buttermilk Pancakes S.O.S (S#@& on a shingle) Glazed Popcorn Simple Cranberry Chicken Salad Tricolor Dhokla Keto Zucchini Boats Buttermilk Pancakes Lauki ki kheer Aval/Poha (Beaten rice) Payasam Grilled chicken Sabudana kheer Sweet potatoes pottage Wet fried chicken with crunchy roast potatoes Special Cake without bake Tricolor Dhokla Keto Zucchini Boats Buttermilk Pancakes Lauki ki kheer Aval/Poha (Beaten rice) Payasam Grilled chicken Sabudana kheer Sweet potatoes pottage Wet fried chicken with crunchy roast potatoes Special Cake without bake