Chicken Idli | Chicken Stuffed Idli
A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.
Ingredientsfor 6 servings
- 2 cup Raw Rice
- 3/4 cup Coconut — grated
- Salt, as needed
- Water, as needed
- 2 cup Leftover chicken samosa filling
- 2 tbsp Oil
Preparation
Step 1
Soak the raw rice for 4 hours. Then wash and drain it.
Step 2
Grind the drained rice along with grated coconut and water as needed. Grind it to make a smooth fine paste.
Step 3
Pour the batter into a bowl, season with salt to your taste and Stir everything together thoroughly. The batter should be in a semi thick consistency.
Step 4
Lightly grease the idli moulds with oil. Add a layer of batter in the idli maker vessel. Over that add the layer of chicken masala filling. Steam the idlis for 8 to 10 minutes on high heat. Check if the idlis are cooked by piercing them with a fork.
Step 5
Chicken Idli is ready to be served.
Tip
Do not boil the curry hard after adding coconut milk. A gentle simmer is all you need — vigorous boiling can cause the coconut milk to split.
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