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Wednesday, 2 July 2014

Chicken Idli


2 cups jeerakashala/ kaima rice
1 cup thick coconut milk
1 egg (optional)
2 finely chopped onions
1 tsp ginger, chopped
1 tsp garlic, chopped
1 cup chicken, cooked and shredded
1/2 tsp turmeric powder
1 tsp garam masala
coriander leaves, chopped
2 tbsp oil

  1. Soak the rice in water for 2-3 hours.
  2. Cook chicken with l /4 tsp pepper powder, 1/4-1/2 tsp chilli powder and salt. Shred it and keep it aside.
  3. Grind drained rice with coconut milk, egg and salt to a thick smooth batter.
  4. Heat oil in a pan and add chopped onions and saute well.
  5. Add chopped ginger and garlic and saute well.
  6. Add shredded chicken and mix well.
  7. Add turmeric powder, garam masala, salt and chopped coriander leaves and saute well till dry.
  8. Grease idli plates and add 1 spoon prepared chicken masala in each idli plate.
  9. Pour batter on top of it and steam cook till done.
  10. Remove from the flame and allow to cool and then serve..


  1. Interesting and innovative idli...

  2. Protein and carbs together....lovely...visit my space too and participate in the ongoing event and giveaway


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