Keema Stuffed Idli Kaima Idli Recipe - Foodbheem

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Tuesday, May 1, 2018

Keema Stuffed Idli Kaima Idli Recipe

Keema Stuffed Idli- Kaima Idli Recipe

[caption id="attachment_3987" align="alignnone" width="300"]Keema Stuffed Idli Kaima Idli Recipe foodbheem Keema Stuffed Idli Kaima Idli Recipe[/caption]

Kaima Idli Recipe is a Maharashtrian dish.Kaima Idli is an easy to make snack recipe.Stuffed with spicy masala keema/kaima.

How to Make Keema Stuffed Idli:

Cuisine: Indian ,South Indian
Preparation time: 40 mins
Cooking time: 20 mins
Serve: 3 to 4
Level of cooking: Easy
Taste: Eat with chutney
Category: Non Vegetarian Recipe


Idli batter (Normal Idli Batter or Make Instant Idli Batter check here)– as required

For stuffing:

Chicken Pieces - 1 cup(mutton/prawns)
Shallots/Pearl Onion - 1 cup(chopped)
Ginger - 4-5 pods
Garlic - 1/2 inch piece
Green Chillies - 4 nos
Red chilly powder - 1 tsp
Gram masala powder - 1 tsp
Pepper powder - 1/4 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 2 pinch
Oil - 1 tbsp
Salt to taste


For batter:

To make regular batter read How to prepare Idli batter

To Make instant batter read How to make instant idli batter

Wash and clean the chicken with pinch of turmeric powder,drain it and mince the chicken in a food processor or in blender and keep it aside.Grind ginger,garlic,green chillies into smooth paste.Heat oil in a pan, when its hot reduce the flame to low and add the red chilly,turmeric,gram masala,cumin,black pepper powders and saute it well (Note : Be careful not to burn the spices).Add grounded ginger,garlic,green chillies paste to it and saute it for a minute.Add chopped shallots and saute till it turns to translucent.

Add the minced chicken pieces and saute nicely till the moisture in the chicken comes out. Add little water (if required) and close the kadai,let the chicken get cooked for 5 minutes until the oil separates, Now there will be enough water in the chicken to get cooked. Adjust the salt and close the kadai in medium flame and cook for 8 to 10 minutes. Check that the chicken pieces are cooked well, if not cook for some more time and remove it keep it aside, let it cool.


Using steamer:

Grease idli mould with oil. Add keema stuffing on top of it. Now add a tablespoon of batter again on top. Make sure that everything is totally covered.Pour idli batter in the holes. Place in a steamer, and cook for 15-20 minutes. Remove from heat. Leave to cool down slightly. Open steamer, and remove idli from the moulds. Repeat with the rest of the batter.

Using rice cooker: 

Grease idli mould with oil.Then add keema stuffing on top of it. Now add a tablespoon of batter again on top. Make sure that everything is totally covered. Pour idli batter in the holes.Pour some water(approximately 2 cups) in rice cooker squeeze 2 to 3 drops of lime juice.Place the idli moulds in rice cooker,Cook for 20 minutes and remove outside,serve hot with chutney.

Using Microwave:

Apply oil on the microwave idli container and add keema stuffing on top of it. Now add a tablespoon of batter again on top. Make sure that everything is totally covered.pour idli batter into the moulds. Set the microwave for 3 minutes on medium power.When the idlis are prepared, with a help of a knife/Spoon,remove them from the microwave idli container and transfer in a serving bowl,serve hot with chutney.


  • The instant stuffed idli batter consistency is very important. it should not be too thick nor too runny.

  • You can make mutton keema/prawns keema stuffing with same process.


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