Cocktail idli kebabs with chutney shots

• Produce

  • 1 pinch Asafetida
  • 1/4 cup Carrots
  • 1 Cilantro
  • 1/4 cup Cilantro
  • 1 Green chilies
  • 1/8 cup Green peas
  • 1/4 cup Potato

• Baking & Spices

  • 1 Pinch Garam masala
  • 1/4 tsp Mustard seeds
  • 1/2 tsp Red chili powder
  • 1 Salt
  • 1 Salt to season
  • 1 Pinch Turmeric

• Oils & Vinegars

  • 2 tbsp Oil
  • 1 tbsp Oil oil

• Nuts & Seeds

  • 1/4 cup Coconut, fresh

• Liquids

  • 1 Water as required

• Other

  • 1/4 cup Roasted channa dal (phutane/putnala pappu
  • 6 8 medium sized idlis
  • 1 tsp Urad dal (split black lentils

Found on yummilyyours.com

Ingredients

• 6-8 medium sized idlis
• 1/4 cup grated carrots
• 1/8 cup green peas (I used frozen peas)
• 1/2 tsp red chili powder (cayenne pepper)
• Chopped Cilantro
• Pinch of garam masala
• Pinch of turmeric
• Salt to taste
• 1 tbsp oil + oil for roasting the patties
• 1/4 cup boiled potato (if required)
• 1/4 cup roasted channa dal (phutane/putnala pappu)
• 1/4 cup grated fresh coconut
• 1/4 cup cilantro
• 1-2 green chilies (bird eye chilies)
• Salt to season
• Water as required
• 2 tbsp oil
• A pinch of asafetida
• 1/4 tsp mustard seeds
• 1 tsp urad dal (split black lentils)

Directions

• For the chutney, blend all ingredients for the chutney in a blender using water as required. Set aside.
• For the chutney tempering, heat oil in a small pan. Add mustard seeds. When they begin to crackle, add asafetida and urad dal and roast till urad dal turns golden. Turn the heat off and set aside.
• Mash the idlis and set aside.
• To make the kebabs, heat oil in a pan. Add chili powder, garam masala and turmeric into the hot oil.
• Roast for about 10 seconds, add the frozen green peas and grated carrots. Add the salt and mix well.
• Add the mashed idlis, chopped cilantro and mix well. Turn off the heat and let it cool.
• Make kebab like patties 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.
• 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.
• Transfer small amounts of chutney into shot gasses. Drizzle the tempering over the chutney.
• Poke a toothpick/skewer into the kebabs and let the idlis rest across the shot glasses.

Nutrition