How to Cook Yummy Stuffed Tumkur Keema idli

Stuffed Tumkur Keema idli. Great recipe for Stuffed Keema Tumkur Idli. #Bandhan - I came across this type of Idli in one of the eateries here and I simply loved its amazing shape. They are a speciality from Tumkur region in Karnataka and are also called Thatte Idli. So thought of giving it a try but with a twist.

Ingredients of Stuffed Tumkur Keema idli

1. Prepare 2-3 cups of idli batter.
2. You need 2-3 tbsp. of coriander leaves.
3. It's 1 tbsp. of idli podi.
4. Prepare 1 tsp. of oil.
5. You need of Stuffing-.
6. Prepare 300 of gms. chicken mince.
7. You need 1/2 cup of coriander stem, chopped.
8. Prepare 2 tbsp. of oil.
9. It's 1 of onion, chopped.
10. Prepare 1 tsp. of ginger-garlic paste.
11. It's 1 tsp. of tomato paste.
12. You need 1 tsp. of red chili powder.
13. You need 1/2 of tsp; turmeric powder.
14. Prepare to taste of salt.
15. Prepare 1 tsp of coriander-cumin powder.
16. You need 1/2 tsp. of garam masala powder.
17. You need 1-2 tbsp. of coriander leaves.

They are a speciality from Tumkur region in Karnataka and are also called Thatte Idli. I made stuffed keema Idli and relished them with coconut chutney and sambar. Stuffed Tumkur Keema Idli (Steamed & Stuffed Mince Cake - Tumkur Speciality) I came across this type of Idli in one of the eateries here and I simply loved its amazing shape. They are a speciality from Tumkur region in Karnataka and are also called Thatte Idli.

Stuffed Tumkur Keema idli 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. Add the mince and the chopped coriander stems..
3. 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. Serve these delicious Stuffed Keema Idlis with coconut chutney and sambar..

So thought of giving it a try but with a twist. Take some water in a microwavable bowl; which has a lid. Keep the moulds in the bowl. Try this Stuffed Mutton Keema Idli. Idli Batter should be on thicker side if batter is runny idli will not be covered properly.