Mutton Keema Idli
Savory, fluffy steamed rice cakes filled with a spicy, aromatic minced mutton masala. A unique and hearty twist on the classic South Indian idli, perfect for a special breakfast or brunch.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Mutton Keema Filling
- b.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.
- c.Add the ginger-garlic paste and slit green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
- d.Stir in the finely chopped tomatoes and cook for 4-5 minutes until they become soft and mushy.
- e.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.
- f.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.
- g.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.
- h.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.
- i.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
Step 2
- a.Prepare for Steaming
- b.Grease the idli molds generously with a little oil.
- c.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.
- d.Gently stir your idli batter. If it's unsalted, add 0.25 tsp of salt and mix gently. Do not overmix.
- 3
Step 3
- a.Assemble and Steam the Idlis
- b.Pour about 1 tablespoon of idli batter into each greased mold, filling it about one-third of the way.
- c.Place a spoonful (about 1-2 tsp) of the cooled mutton keema filling in the center of the batter.
- d.Gently pour more idli batter over the filling to cover it completely, filling the mold up to three-quarters full. Do not overfill.
- e.Carefully place the idli stand into the preheated steamer.
- f.Cover the steamer and steam on medium-high heat for 10-12 minutes.
- g.To check if the idlis are cooked, insert a toothpick or knife into the center of an idli. It should come out clean.
- 4
Step 4
- a.Rest and Serve
- b.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.
- c.Carefully remove the idli stand from the steamer. Allow it to cool for another minute.
- d.Use a wet spoon or a small knife to gently scoop out the idlis from the molds.
- e.Serve the Mutton Keema Idlis hot with coconut chutney, mint chutney, or sambar.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the keema filling is completely cool and dry before stuffing to prevent soggy idlis.
- 2For the fluffiest idlis, use a well-fermented batter that is at room temperature and has a pouring consistency, not too thick or too thin.
- 3Do not overfill the idli molds as the batter expands significantly during steaming.
- 4Letting the idlis rest for 5 minutes after steaming makes them firmer and much easier to demold without breaking.
- 5To save time, you can prepare the keema filling a day in advance and refrigerate it in an airtight container.
Adapt it for your goals.
Protein Swap
Replace mutton keema with minced chicken, turkey, or crumbled paneer for a different flavor profile. Adjust cooking time accordingly.
Vegetable AdditionVegetable Addition
Add finely chopped vegetables like carrots, peas, or bell peppers to the keema filling for extra nutrition and texture.
Spice LevelSpice Level
Increase the amount of green chillies or red chilli powder for a spicier version, or reduce it for a milder taste.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, crucial for muscle growth, tissue repair, and maintaining overall body strength.
Provides Sustained Energy
The combination of complex carbohydrates from the fermented idli batter and protein from the keema offers a steady release of energy, keeping you full and energized for longer.
Rich in Iron and B-Vitamins
Mutton is a good source of heme-iron, which helps prevent anemia, and B-vitamins like B12, which are vital for nerve function and the formation of red blood cells.
Frequently asked questions
One serving of Mutton Keema Idli (about 3 pieces) contains approximately 450-550 calories, depending on the fat content of the mutton and the type of oil used.