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Idli Kababs with Shots

Introduce

Chef :

Richa Agrawal

Idli Kababs with Shots

I was looking for something which is easy, quick and kids should get tempted after seeing the preparation, end up this recipe on one of the site and on preparing this it came out really well. Thats why thought of sharing here.

Ingredient

for

Idli Kebabs

6-8

medium sized idlis

1/4 cup

grated carrots

1/8 cup

green peas (I used frozen peas)

1/2 tsp

red chilli powder

as required

Chopped Coriander

Pinch

garam masala

Pinch

turmeric

to taste

Salt

1 tbsp

oil + oil for roasting the patties

1/4 cup

boiled potato (if required)

for

Chutney:

1/4 cup

roasted chana dal

1/4 cup

grated fresh coconut

1/4 cup

coriander leaves

1-2

green chilies

as required

Water

for

tempering the chutney

2 tbsp

oil

1 pinch

asafoetida

1/4 tsp

mustard seeds

1 tsp

urad dal (split black lentils)

Cooking instructions

* Step 1

Mash the idlis and set aside.

* Step 2

To make the kebabs, heat oil in a pan. Add chilli powder, garam masala and turmeric into the hot oil.

* Step 3

Roast for about 10 seconds, add the frozen green peas and grated carrots. Add the salt and mix well. Add the mashed idlis, chopped coriander and mix well. Turn off the heat and let it cool.

* Step 4

Make kebab like aloo tikki with the mashed idli. Although I have not used, if you find it difficult to shape the idlis, mix with mashed potatoes to help bind.

* Step 5

Roast the kebabs on a pan/griddle using oil. The idlis tend to stick to the pan, keep flipping them carefully with the help of oil.

* Step 6

For the chutney, blend all ingredients for the chutney in a blender using water as required. Set aside.

* Step 7

For the chutney tempering, heat oil in a small pan. Add mustard seeds. When they begin to crackle, add asafoetida and urad dal and roast till urad dal turns golden. Turn the heat off and set aside.