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.
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.
Add tomato and green
peas and mix. Add black pepper powder, garam masala powder and salt cook till the mixture is dry.
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.
Cool the mixture
slightly. Knead into a dough while it is still lukewarm.
Heat sufficient water in
a steamer. Brush an idli mould with some oil.
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.