Keema Matar Idiyappam


    1. Roasted Rice Flour [Idiyappam Flour] 1 ½ Cup
    2. Boiled Water 1 ½ Cup
    3. Ghee 1 tsp
    4. Salt To Taste
    5. Keema [Minced Meat] 250 gms
    6 Finely Chopped Onion 1 Nos
    7 Ginger Garlic Paste 1 tbsp
    8 Finely Chopped Carrot 1 Nos
    9 Fresh Peas ½ Cup
    10 Oil 2 tbsp
    11 Corriander Powder 1 tsp
    12 Garam Masala ½ tsp
    13 Red Chilli Powder ½ tsp
    14 Black Pepper Powder ½ tsp
    15 Cumin Powder ½ tsp
    16 Mustard Seeds ½ tsp
    17 Green Chillies – Chopped 2 Nos
    18 Finely Chopped Tomato 1 Nos
    19 Dried Red Chillies 4 Nos
    20 Kadhi Patta 5 Leaves

preparation method

For Kheema Muttar

• Heat oil in a non-stick pan, add mustard seeds, when it splutters add kadhi patta and dried red chillies. Add onion and fry. Add ginger garlic paste.
• Now add diced carrot, green chillies, coriander powder, cumin powder, red chili powder and the keema mince. Add a bit of water and fry for a few minutes. Cook covered on low heat for about 5 minutes, till the mince is cooked.
• Add chopped tomatoes and green peas and stir. Add black pepper powder, garam masala and cook till keema is dry.
For Stuffed Idiyappam

• Boil water and keep aside for 2 minutes. Add ghee, salt and rice flour and mix well.
• Mix well and cool the mixture for a bit. Knead it into a dough while it is still lukewarm.
• Fill an Idiyappam press with the dough. Brush the idli mould with some oil. Press a layer into idli molds. Make the rounds clean with wet fingers and steam in a pressure cooker or in an steamer till Idiyappam is well cooked, about 8-10 mints
• Serve hot with Keema Muttar.

Serving Suggestions

    Serve 1
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By: Chef Ajay Chopra

Show: Hi Tea

Prep:30 Mins Cook: 30 to 45 minutes

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