Mutton Keema Idli

Instructions

1. 1

   Prepare the Mutton Keema Filling

   • Heat 2 tbsp of oil in a heavy-bottomed pan over medium heat. Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and slit green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
   • Stir in the finely chopped tomatoes and cook for 4-5 minutes until they become soft and mushy.
   • Add the turmeric powder, red chilli powder, coriander powder, and 0.75 tsp of salt. Mix well and cook the spices for one minute, stirring continuously.
   • Add the mutton keema to the pan. Use a spatula to break up any lumps and cook for 5-7 minutes until the keema changes color and is browned all over.
   • Pour in 1/4 cup of water, bring to a simmer, then cover the pan and cook on low heat for 15-20 minutes, or until the mutton is tender and cooked through.
   • Uncover the pan, increase the heat to medium-high, and cook until all the moisture has evaporated. The final mixture must be dry to avoid soggy idlis.
   • Turn off the heat. Stir in the garam masala, lemon juice, and chopped coriander leaves. Mix well and set aside to cool completely before stuffing.
2. 2

   Prepare for Steaming

   • Grease the idli molds generously with a little oil.
   • Pour about 1-2 inches of water into the base of your idli steamer or pressure cooker (without the whistle) and bring it to a rolling boil over medium-high heat.
   • Gently stir your idli batter. If it's unsalted, add 0.25 tsp of salt and mix gently. Do not overmix.
3. 3

   Assemble and Steam the Idlis

   • Pour about 1 tablespoon of idli batter into each greased mold, filling it about one-third of the way.
   • Place a spoonful (about 1-2 tsp) of the cooled mutton keema filling in the center of the batter.
   • Gently pour more idli batter over the filling to cover it completely, filling the mold up to three-quarters full. Do not overfill.
   • Carefully place the idli stand into the preheated steamer.
   • Cover the steamer and steam on medium-high heat for 10-12 minutes.
   • To check if the idlis are cooked, insert a toothpick or knife into the center of an idli. It should come out clean.
4. 4

   Rest and Serve

   • Turn off the heat and let the idli stand rest inside the steamer for 5 minutes. This step is crucial to prevent them from breaking while demolding.
   • Carefully remove the idli stand from the steamer. Allow it to cool for another minute.
   • Use a wet spoon or a small knife to gently scoop out the idlis from the molds.
   • Serve the Mutton Keema Idlis hot with coconut chutney, mint chutney, or sambar.