Keema Matar Idiappam

Keema Matar Idiappam

From   Hi Tea

Prep: 20 minutes

Cook: 50 minutes

Method: Moderate

Course: Snack

Type: South Indian

This unusual combination of keema matar and idiappam will satiate you completely


  • Mutton mince (keema) 150 gms
  • Fresh green peas ½ cup
  • Oil 2 tbsps
  • Mustard seeds ½ tsp
  • Curry leaves 5
  • Dried red chillies, broken 4
  • Medium onion, chopped 1
  • Ginger-garlic paste 1 tbsp
  • Medium carrots, finely chopped 2
  • Green chillies, chopped 2
  • Coriander powder 1 tsp
  • Cumin powder ½ tsp
  • Red chilli powder ½ tsp
  • Medium tomato, finely chopped 1
  • Black pepper powder ½ tsp
  • Garam masala powder ½ tsp
  • Salt to taste
  • Ghee 1 tsp
  • Roasted rice flour (idiappam flour) 1½ cups


  • To make keema matar, heat oil in a non-stick pan, add mustard seeds and when they splutter add curry leaves and dried red chillies. Add onion and saute till light golden. Add ginger-garlic paste, mix and saute for 2-3 minutes.
  • Add carrots, green chillies, coriander powder, cumin powder, red chilli powder and mutton mince. Add a little and saute for a few minutes. Cover and cook on low heat for about 10 minutes or till the mince is cooked.
  • Add tomato and green peas and mix. Add black pepper powder, garam masala powder and salt cook till the mixture is dry.
  • To make stuffed idiappam, boil 1½ cups water in a deep non-stick pan and keep aside for 2 minutes. Add ghee, salt and rice flour and mix well.
  • Cool the mixture slightly. Knead into a dough while it is still lukewarm.
  • Heat sufficient water in a steamer. Brush an idli mould with some oil.
  • Fill an idiappam press with the dough and press a layer into each dent of the idli mould. Close the steamer with the lid and steam for 8-10 minutes or till idiappams are well cooked.
  • Serve them hot with keema matar.