Gluten-Free Indian Idli Tikka

I love paneer tikka, but I always wonder how to present the dish in such a way that kids would love and is healthy as well. Kids hate the traditional stuff, so presentation always needs to be something extraordinary and eye-catching. So I tried making this idli tikka.

To Make Idli:

• 1 cup organic split black gram (udad daal)
• 2 cups idli rice
• Salt to taste
• Water to get idli better consistency

To Temper Idli:

• oil – 1 teaspoon
• mustard seeds – 1 teaspoon
• salt – to taste
• red chili powder – 1/3 teaspoon
• sambar powder – 1/4 teaspoon

Veggies:

• capsicum – 1 cup, cubed
• yellow bell peppers – 1 cup, cubed
• red bell peppers – 1 cup, cubed
• salt – to taste
• oil – 1 teaspoon

For Sambhar:

• toor dal – 2 cups
• water – 1 cup
• turmeric powder – 1 teaspoon
• coriander powder – 1 teaspoon
• sambar powder – 1 teaspoon
• bottle gourd – 1/2 cup (finely chopped and boiled)
• drumstick – 1, cut into medium pieces and boiled
• tomato – 1, big – finely chopped

To Temper Sambhar:

• oil – 1 tablespoon
• mustard seeds – 1 teaspoon
• cumin seeds – 1/2 teaspoon
• bay leaf – 1
• dry red chili – 2-3

For Serving:

• red and white coconut chutney
• few skewers to make idli tikkas

First to make idli, take 1 cup of idli rice and 1/2 cup udad daal separately into two different bowls and wash it properly. And rest them for 5-6 hours or overnight.

Grind rice and split black gram together and make fine paste with adding very less water.

Now put it into warm place of your kitchen to get fermented. Look at the pic for reference after 5 hrs.

Add salt into idli batter, grease an idli plate and pour the batter into mini idli plate and steam cook for 10 minutes.

Remove them and keep aside.

1. Wash and pressure cook toor dal along with tomatoes and 1 glass of water for 3 whistles. Turn off the flame and wait till the pressure subsides. Open the pressure cooker and mash it well.
2. Add turmeric powder, red chili powder, coriander powder sambar powder, salt and mix well.
3. Add chopped and cooked bottle gourd and drumsticks.
4. Cook for 10 to 15 minutes.
5. Temper the sambar using ingredients to temper sambar and pour it into the sambar.
6. Keep aside.

Into a small saucepan, add oil and add all the other ingredients and saute for 4 to 5 minutes.

Keep aside.

Temper the mini idli using ingredients of “to temper idli” and add the idli and mix well.

Remove from heat and keep aside.

1. Wash the toothpick or the skewers and thread a piece of red bell pepper then green capsicum, then one mini idli, and then again do the same steps for the rest of the idlis.
2. Pour sambar in ice cream bowls.
3. Place the idli tikka in the bowl and serve.

Your delicious Idli Tikka are ready to serve!