Keema Matar Idiappam

About Keema Matar Idiappam

Ingredients

• Mutton mince (keema) 100 gms
• Fresh green peas ½ cup
• Roasted rice flour (idiappam flour) 1½ cups
• Oil 2 tbsps
• Mustard seeds ½ tsp
• Curry leaves 5
• Dried red chillies, broken 4
• Medium onion, finely chopped 1
• Ginger-garlic paste 1 tbsp
• Medium carrots, finely chopped 2
• Green chillies, chopped 2
• Coriander powder 1 tsp
• Cumin powder ½ tsp
• Red chilli powder ½ tsp
• Medium tomato, finely chopepd 1
• Black pepper powder ½ tsp
• Garam masala powder ½ tsp
• Salt to taste
• Ghee 1 tsp

How to Make Keema Matar Idiappam (Stepwise Photos)

Method

1. To make keema matar, heat oil in a non-stick pan, add mustard seeds and when they splutter add curry leaves and dried red chillies. Add onion and saute till light golden. Add ginger-garlic paste, mix and saute for 2-3 minutes.
2. Add carrots, green chillies, coriander powder, cumin powder, red chilli powder and mutton mince. Add a little and saute for a few minutes. Cover and cook on low heat for about 10 minutes or till the mince is cooked.
3. Add tomato and green peas and mix. Add black pepper powder, garam masala powder and salt cook till the mixture is dry.
4. To make stuffed idiappam, boil 1½ cups water in a deep non-stick pan and keep aside for 2 minutes. Add ghee, salt and rice flour and mix well.
5. Cool the mixture slightly. Knead into a dough while it is still lukewarm.
6. Heat sufficient water in a steamer. Brush an idli mould with some oil.
7. Fill an idiappam press with the dough and press a layer into each dent of the idli mould. Close the steamer with the lid and steam for 8-10 minutes or till idiappams are well cooked.
8. Arrange the idiappams on serving plates and serve them topped with keema matar.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps