How to make idli kebab quickly at home?

Idlis are amazing. They are basically steamed cakes that are made of fermented rice and lentil mixture or semolina mixture. But, what do you think of idli kebab? We have heard about mutton kebab, chicken kebab but idli kebab, sounds little weird and may be different. But idli kebabs have a great taste and these are really easy to make.

Idli kebabs, the name itself is very tempting but the taste is also amazing. These delicious and also healthy kebabs can made from fresh mad or leftover idli and some fresh veggies. The taste is too good to be true. Just try it yourself and you will know the difference between normal idli and idli kebab.

Also, it is a nice way of transforming left-over idlis into an amazing and delicious dish.

More idli recipe! suji idlis at home, Ragi idli with coconut chutney

So, lets quickly have a look at the recipe!

Preparation time: 30 minutes

Cooking time: 20 minutes

Total time: 50 minutes

Serving: 2-3

Ingredients:

Idli, crushed or mashed-5-6
Green peas 2 tbsp
Grated carrot 1/2 cup
Chopped coriander leaves: 2 tbsp
Red chili-1/2 tsp
Garam masala-1/2 tsp
Hing, a pinch
Turmeric powder-1/4 tsp
Salt to taste
Oil, for tadka: 2 tsp
Oil, for grilling: 2 tbsp
Toothpick, for kebabs

For coriander coconut chutney:

Coconut: 1/2 cup
Coriander leaves: 1-2 tbsp
Green chilli: 3
Curry leaves: 3-4
Salt, to taste
Mustard seeds-1 tsp
Red chili, whole-2
Hing, a pinch
Curry leaves-3-4

Method of preparation:

Firstly, take a bowl and crumble all the idlis and keep it aside.
Secondly, prepare the chutney for the kebabs. For that, take coconut, coriander leaves, green chilli, curry leaves and salt in a blender and then blend it till the fine paste.
Next, prepare a tadka for the chutney. Heat a pan with oil in it, then add mustard seeds and curry leaves and wait until they splutter then add red chilli in the pan. Now, the tadka is ready and pour it into the chutney.
Further, heat another pan with oil and add red chili powder, garam masala, hing, turmeric powder, grated carrots and peas in the pan and mix thoroughly. Next, add salt, chopped coriander leaves and crumbled idlis in the pan and mix well and turn off the stove.
Next, take a spoonful mixture into your hands and shape it into the cylindrical kebab and then insert the toothpick in the centre of the kebab. Also, repeat the same mixture for all the kebabs.
Lastly, heat a griller or a pan with oil coating in it and put the prepared idli kebabs in it and cook from both sides till golden brown. (Pro tip: brush some oil on side of kebab if neede)
Finally, serve these delicious kebabs with the coconut coriander chutney.

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Priyanka Yadav