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Idli Kababs with Shots
Idli Kababs with Shots

Before you jump to Idli Kababs with Shots recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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As you can see, it’s not at all difficult to start integrating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to idli kababs with shots recipe. To cook idli kababs with shots you need 23 ingredients and 10 steps. Here is how you do that.

The ingredients needed to prepare Idli Kababs with Shots:
  1. Prepare for Idli Kebabs
  2. Provide 6-8 medium sized idlis
  3. Get 1/4 cup grated carrots
  4. Get 1/8 cup green peas (I used frozen peas)
  5. Provide 1/2 tsp red chilli powder
  6. Prepare as required Chopped Coriander
  7. Use Pinch garam masala
  8. You need Pinch turmeric
  9. Prepare to taste Salt
  10. Use 1 tbsp oil + oil for roasting the patties
  11. Take 1/4 cup boiled potato (if required)
  12. You need for Chutney:
  13. Take 1/4 cup roasted chana dal
  14. Prepare 1/4 cup grated fresh coconut
  15. Get 1/4 cup coriander leaves
  16. You need 1-2 green chilies
  17. Use to taste Salt
  18. You need as required Water
  19. Get for tempering the chutney
  20. Take 2 tbsp oil
  21. Use 1 pinch asafoetida
  22. Take 1/4 tsp mustard seeds
  23. You need 1 tsp urad dal (split black lentils)
Instructions to make Idli Kababs with Shots:
  1. Mash the idlis and set aside.
  2. To make the kebabs, heat oil in a pan. Add chilli powder, garam masala and turmeric into the hot oil.
  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.
  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.
  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.
  6. For the chutney, blend all ingredients for the chutney in a blender using water as required. Set aside.
  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.
  8. Transfer small amounts of chutney into shot gasses. Drizzle the tempering over the chutney.
  9. Poke a toothpick/skewer into the kebabs and let the idlis rest across the shot glasses.
  10. You can give variations by adding different flavors as idlis are not flavored have rice taste.

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