KARI IDLI | Meat Inside Idli Recipe Cooking In village | Stuffed Idli Recipe | Mutton keema Recipe

idli batter

🥗Healthier: fermented quinoa batter

💰Cheaper: rice flour + yogurt

Quinoa batter is gluten-free and nutritious.

mustard seeds

🥗Healthier: sesame seeds

💰Cheaper: black pepper

Sesame seeds provide a nutty flavor.

urad dal

🥗Healthier: split chickpeas

💰Cheaper: yellow lentils

Chickpeas offer a similar texture.

curry leaves

🥗Healthier: bay leaves

💰Cheaper: dried thyme

Bay leaves impart aromatic qualities.

Prepare mutton keema by cooking it in a pan until browned.

Mix chopped vegetables, mustard seeds, curry leaves, green chilies, ginger, and salt in a bowl.

Heat oil in a pan, add mustard seeds until they splutter, then add the vegetable mixture and sauté for 3-4 minutes.

Grease idli molds with oil to prevent sticking.

Pour a small amount of idli batter into each mold, then add a spoonful of the cooked mutton keema on top.

Cover with more idli batter to fill the molds.

Stack the filled idli molds in a steamer and steam for 10-15 minutes until cooked through.

Remove the molds from the steamer and let them cool slightly before removing the idlis.

Serve hot with coconut chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens