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.

Step 1: Ingredients to Make 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

Step 2: How to Make Idli Tikka:

Step 3:

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.

Step 4:

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

Step 5:

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

Step 6:

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

Step 7:

Remove them and keep aside.

Step 8: How to Make Sambhar:

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.
Add turmeric powder, red chili powder, coriander powder sambar powder, salt and mix well.
Add chopped and cooked bottle gourd and drumsticks.
Cook for 10 to 15 minutes.
Temper the sambar using ingredients to temper sambar and pour it into the sambar.
Keep aside.

Step 9: To Saute Veggies

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

Keep aside.

Step 10: To Temper Idli

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

Remove from heat and keep aside.

Step 11: Serving:

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.
Pour sambar in ice cream bowls.
Place the idli tikka in the bowl and serve.