Easiest Way to Prepare Tasty Idli Kababs with Shots

Without fail making ultimate Idli Kababs with Shots easy, tasty, practical.

Good Evening every body, at this time you get present recipe Idli Kababs with Shots with 23 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 23 ingredients and 10 stages of easy cooking Idli Kababs with Shots.

Ingredients all Idli Kababs with Shots

1. Prepare for : Idli Kebabs.

2. Needed 6-8 : medium sized idlis.

3. Prepare 1/4 cup : grated carrots.

4. Needed 1/8 cup : green peas (I used frozen peas).

5. Needed 1/2 tsp : red chilli powder.

6. Needed as required : Chopped Coriander.

7. Needed Pinch : garam masala.

8. Needed Pinch : turmeric.

9. Needed to taste : Salt.

10. Needed 1 tbsp : oil + oil for roasting the patties.

11. Needed 1/4 cup : boiled potato (if required).

12. Needed for : Chutney:.

13. Prepare 1/4 cup : roasted chana dal.

14. Prepare 1/4 cup : grated fresh coconut.

15. Prepare 1/4 cup : coriander leaves.

16. Prepare 1-2 : green chilies.

17. Prepare to taste : Salt.

18. Needed as required : Water.

19. Needed for : tempering the chutney.

20. Needed 2 tbsp : oil.

21. Needed 1 pinch : asafoetida.

22. Prepare 1/4 tsp : mustard seeds.

23. Needed 1 tsp : urad dal (split black lentils).

If all ingredients Idli Kababs with Shots it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Idli Kababs with Shots

1. Mash the idlis and set aside..

2. To make the kebabs, heat oil in a pan. Add chilli powder, garam masala and turmeric into the hot oil..

3. Roast for about 10 seconds, add the frozen green peas and grated carrots. Add the salt and mix well. Add the mashed idlis, chopped coriander and mix well. Turn off the heat and let it cool..

4. Make kebab like aloo tikki with the mashed idli. Although I have not used, if you find it difficult to shape the idlis, mix with mashed potatoes to help bind..

5. Roast the kebabs on a pan/griddle using oil. The idlis tend to stick to the pan, keep flipping them carefully with the help of oil..

6. For the chutney, blend all ingredients for the chutney in a blender using water as required. Set aside..

7. For the chutney tempering, heat oil in a small pan. Add mustard seeds. When they begin to crackle, add asafoetida and urad dal and roast till urad dal turns golden. Turn the heat off and set aside..

8. Transfer small amounts of chutney into shot gasses. Drizzle the tempering over the chutney..

9. Poke a toothpick/skewer into the kebabs and let the idlis rest across the shot glasses..

10. You can give variations by adding different flavors as idlis are not flavored have rice taste..

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