Mutton Keema Idli

1. 1
   prep · ~360 min

   Soak the rice and dal.

   1.Rinse idli rice well until the water runs mostly clear.

   2.Rinse urad dal and fenugreek seeds together.

   3.Soak the rice in plenty of water in one bowl for 6 hours.

   4.Soak the urad dal and fenugreek seeds in another bowl for 6 hours.

   TIPA long soak helps the batter grind smoothly and ferment evenly.
2. 2
   mix · ~20 min

   Grind and mix the idli batter.

   1.Drain the soaked urad dal and fenugreek seeds.

   2.Grind them with water for grinding to a smooth, fluffy batter.

   3.Drain the soaked rice and grind it with water for grinding to a slightly grainy batter.

   4.Combine both batters in a large bowl and mix in 0.25 tsp salt.
3. 3
   rest · ~480 min

   Ferment the batter.

   Cover the bowl loosely and leave the batter in a warm place for about 8 hours, until it rises and looks airy.

   TIPDo not overmix after fermentation or the idlis can turn dense.
4. 4
   prep

   Prepare the keema ingredients.

   Keep the minced mutton, chopped onion, tomato, green chili, curry leaves, coriander leaves, ginger-garlic paste, spices, and water ready near the stove.

5. 5
   saute · ~12 min

   Cook the masala base.

   1.Heat 2 tbsp oil in a pressure cooker over medium heat.

   2.Add mustard seeds and cumin seeds and let them crackle.

   3.Add curry leaves, onion, and green chili and cook until the onion turns light golden, 5 to 6 minutes.

   4.Add ginger-garlic paste and sauté for 1 minute.

   5.Add tomato and cook until soft and pulpy, 4 to 5 minutes.

   TIPCook the tomatoes well so the keema tastes rich and not watery.
6. 6
   pressure cook · ~20 min

   Pressure cook the mutton keema.

   1.Add minced mutton to the masala and break up any lumps.

   2.Add turmeric powder, red chili powder, coriander powder, garam masala, black pepper, and the remaining 0.25 tsp salt.

   3.Cook for 3 to 4 minutes, stirring often, until the meat changes color.

   4.Pour in 0.5 cup water and close the cooker.

   5.Pressure cook for 12 to 15 minutes until the keema is tender.

   TIPThe keema should be moist but not runny before it goes into the idli molds.
7. 7
   simmer · ~5 min

   Dry the keema slightly.

   Open the cooker after the pressure drops. Simmer the keema uncovered for 3 to 5 minutes if needed, until thick. Stir in half of the coriander leaves and let it cool slightly.

8. 8
   assemble · ~7 min

   Fill the idli molds.

   1.Grease the idli plates with 1 tsp oil.

   2.Stir the fermented batter gently once.

   3.Fill each idli mold halfway with batter.

   4.Add a spoonful of mutton keema in the center of each mold.

   5.Cover the keema with a little more batter.
9. 9
   steam · ~12 min

   Steam the idlis.

   Place the idli plates in a steamer with hot water and steam for 10 to 12 minutes, until the idlis are set and a skewer comes out clean.

   TIPKeep the steamer on medium heat so the idlis cook through without becoming wet on top.
10. 10
    rest · ~2 min

    Rest the idlis briefly.

    Let the steamed idlis sit for 2 minutes before unmolding them gently with a spoon.

11. 11
    garnish

    Garnish with the remaining coriander leaves.

12. 12
    serve

    Serve the mutton keema idli hot.

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