Cocktail idli kebabs with chutney shots

Ingredients

For Idli Kebabs
• 6-8 medium sized idlis
• 1/4 cup grated carrots
• 1/8 cup green peas (I used frozen peas)
• 1/2 tsp red chili powder (cayenne pepper)
• Chopped Cilantro
• Pinch of garam masala
• 1 tsp chaat masala
• Pinch of turmeric
• Salt to taste
• 1 tbsp oil + oil for roasting the patties
• 1/4 cup boiled potato
• 1 tbsp tapioca starch 
For Chutney
• 1/4 cup roasted channa dal (phutane/putnala pappu)
• 1/4 cup grated fresh coconut
• 1/4 cup cilantro
• 1-2 green chilies (bird eye chilies)
• Salt to season
• Water as required
For tempering the chutney
• 2 tbsp oil
• A pinch of asafetida
• 1/4 tsp mustard seeds
• 1 tsp urad dal (split black lentils)

Directions

1. For the chutney, blend all ingredients for the chutney in a blender using water as required. Set aside.
2. For the chutney tempering, heat oil in a small pan. Add mustard seeds. When they begin to crackle, add asafetida and urad dal and roast till urad dal turns golden. Turn the heat off and set aside.
3. Mash the idlis and set aside.
4. To make the kebabs, heat oil in a pan. Add chili powder, garam masala and turmeric into the hot oil.
5. Roast for about 10 seconds, add the frozen green peas and grated carrots. Add the salt and chaat masala mix well.
6. Add the mashed idlis, chopped cilantro and mix well. Turn off the heat and let it cool.
7. Make kebab like patties with the mashed idli. I found that this was very crumbly and frustrating so I added 1/4 cup mashed potatoes, tapioca starch and sprinkled with some water to help bind.
8. Roast the kebabs on a pan/griddle using oil. The idlis tend to stick to the pan, keep flipping them carefully with the help of oil.
9. Transfer small amounts of chutney into shot gasses. Drizzle the tempering over the chutney.
10. Poke a toothpick/skewer into the kebabs and let the idlis rest across the shot glasses.

Enjoy XOXO