Ingredients:
For Idli Butter
1 cup urad dal
1 cup rice powder
As salt to taste
To apply oil
For minced meat
1 tablespoon oil
1 teaspoon cumin
1 tablespoon onion,
chopped
3 tablespoons chopped
raw chilli
1/2 teaspoon garlic
paste
1/2 teaspoon turmeric
powder
Dried chilli powder
according to taste
1/2 teaspoon hot
spices
1 teaspoon cumin
powder
1 medium tomato
250 g minced chicken
2 tablespoons
coriander leaves
1/2 cup water
Procedure:
Blend the soaked pulses, rice and salt together in a
blender.
For Kima
Heat oil in a pan and
add cumin seeds. When the seeds gets cracked, add onion and cook till it turns
brown.
Add raw chilli and
ginger garlic paste and keep stirring the mixture. Add all the spices turmeric
powder, dried chilli powder, garam masala and cumin powder.
Add the tomatoes and
some water. Mash these together and cook it until smooth gravy. Add minced
chicken and mix well with spices. Let it cook for a while.
Garnish with
coriander leaves and let the minced meat cool down.
For serving:
Grease the idli making mold with oil and pour a layer of
idli butter into the idli making mold.
Place the chicken
mince on top of the first layer.
Pour the bata over
the minced meat. Steam the idli for 10-15 minutes.
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