KAIMA IDLI-leftover idli recipe

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Kaima idli is a simple and quick dish made with leftover idlis, and pairs well with onion raita. This lip-smacking Kaima idli can be had as a snack or even for dinner. Left over Idlis are deep fried and cooked in the spicy onion-tomato gravy with aroma rich Indian spices. Though Kaima Idli is rich in calorie, this dish is really tasty and worth making. This is one of the signature dish of Hotel Saravana Bhavan.

PREPARATION TIME : 10 minutes

COOKING TIME         : 15 minutes

INGREDIENTS: (serves 4 persons)

  • Idli                                             - 8
  • Onion medium size                - 1
  • Tomato medium size              - 1
  • Capsicum small                       - 1
  • Cooked Green peas                - 1/2 cup
  • Green chillies                           - 2
  • Turmeric powder                    - 1/4 spoon
  • Garam masala                         - 1/2 spoon
  • Red chilli powder                    - 1 spoon
  • Sambar powder (optional)    - 1 spoon
  • Ginger garlic paste                  - 1 spoon
  • Curry leaves                             - 5 leaves
  • Chopped Coriander leaves    - 1 spoon
  • Oil for deep frying
  • salt

DIRECTIONS:

1. Get ready with all the ingredients. Chop the idli into cubes. (Tip: Refrigerate the idlis for at least 1 hour so that it absorbs less oil while deep frying and does not stick to ladle.)


2. Heat oil in a kadai. Drop the chopped idli pieces in batch and fry till their edges turn golden brown. (Note: Do not burn the idlis.)


3. Transfer to tissue paper and remove excess oil.


4. Heat 1 spoon of oil in kadai. Add Chopped onions, curry leaves and green chillies (Slitted). Saute well until the onion turns translucent.


5. Add chopped tomatoes and saute until tomatoes turns soft and mushy. (Tip: You can add 1 spoon tomato sauce.)


6. Add ginger garlic paste, salt, red chilli powder, turmeric powder, sambar powder and garam masala. Saute well until the raw smell disappears. (Tip: You can also add 1 spoon coriander powder and pinch of chat masala. do not burn the masalas.)


7. Add chopped capsicum and cooked green peas. Mix well.


8. Add 75 ml water and cook for 5-7 minutes. (Tip: Keep stirring occasionally to avoid sticking and burning of veggies.)


9. Add in the fried idlis. Mix well so that the masalas coat on all sides of the idlis. (Tip: Mix gently, Do not mash it.)


10. Garnish with chopped coriander leaves.


ADDITIONAL TIPS:

=> If you like Kaima idli to be little tangy you can add 1 spoon lemon juice finally, and give a quick stir.

=> The specified amount of spiciness is sufficient for me. If you need more or less spicy, you can adjust the quantity of red chilli powder accordingly.

=> Instead of chopped tomatoes you can also add tomato puree.

=> I deep fried the idlis. You can also toast them in tawa or shallow fry them for healthier version.

=> You can also use kashmiri red chilli powder for attractive red color.

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