Watch chef Sneha Nair make Idli with a twist, learn how to make Chicken Kheema Idli – steamed idlis stuffed with chicken mince only on Get Curried.
Is your family bored of eating the regular idlis, well then you are in luck because Chef Sneha is here to show you, how you can add a twist to your regular idli’s? Experiment a little bit with the regular Idlis and learn how to make Kheema Idli in Kerala Style.
Chicken Kheema Idli Ingredients:
1 tbsp of oil 🛢️
1 tsp cumin seeds
1 finely chopped onion🧅
3 finely chopped green chillies
1/2 tsp ginger garlic paste
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp garam masala
1 tsp cumin powder
1 finely chopped tomatoes 🍅
salt 🧂
200 gms minced chicken 🐔
idli batter
fresh coriander leaves 🌿
Method:
For the Kheema
– Heat oil in a pan, then add cumin seeds. Once the seeds splutter, add onions and let them cook.
– Add green chillies and ginger-garlic paste and keep stirring the mixture.
– Add all the spices – turmeric powder, chilli powder, garam masala and cumin powder.
– Add tomatoes and some water and mash them well and let them cook.
– Add chicken mince and combine it with the spices. Let it cook for some time.
– Add some fresh coriander leaves and allow the kheema to cool.
For the Idlis
– Lightly grease the idli moulds with oil.
– Add a layer of idli batter to the idli maker vessel. Over that add the layer of kheema.
– Add the second layer of batter over the kheema and cover it well.
– Add water to the steamer and let it heat.
– Steam the idlis for 8 to 10 minutes on high flame.
– Check if the idlis are cooked by piercing them with a fork.
– Chicken Kheema Idli is ready to be served.
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Host: Sneha Nair
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What is Idli?
= Idli or idly is a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in Southern India and among Tamils in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. Idli has several variations, including Rava idli, which is made from semolina. Regional variants include the sanna of Konkan.