Kaima Idli | Hotel Style Kaima Idli Recipe

Ingredients

• 4 Idlis (preferably leftover & chilled)
• 1 Large Onion Finely Chopped
• 1 Large Tomato Finely Chopped
• 1/4 cup Capsicum Finely Chopped
• 1/2 tsp Ginger Garlic Paste
• 3 tbsp Oil
• 1/2 tsp Fennel Seeds
• 1/2 tbsp Kashmiri Red Chilli Powder
• 1 tsp Coriander Powder
• 1/4 tsp Turmeric Powder
• 1/2 tsp Garam Masala Powder
• 1 tbsp Tomato Ketchup
• 1/4 cup Water
• 3 tbsp Coriander Leaves Finely Chopped
• Salt as needed

Instructions

1. 1

   Chop 4 idlis into bite-sized cubes and set aside. The idlis should not too soft, that’s why it is better to use leftover idlis for this recipe.

2. 2

   In a pan heat 2 tbsp oil. Add chopped idlis and spread them around.

3. 3

   Cook on low flame for 3-4 minutes until the bottom has crisped up. Gently flip them around.

4. 4

   Continue cooking on low flame until most of idli pieces are golden brown and crisp.

5. 5

   Remove onto a bowl and set aside. If the idli pieces are broken or soft at places, that is alright.

6. 6

   In the same pan heat 1 tbsp oil. Add 1/2 tsp fennel seeds. As they splutter, add 10-12 curry leaves. Fry for a minute and then add 1 large onion finely chopped.

7. 7

   Cook on low flame until the onions are translucent and then add 1/2 tsp ginger garlic paste.

8. 8

   Fry for 2-3 minutes until there is no raw smell. Add 1 large tomato finely chopped.

9. 9

   Cook on low flame for 3-4 minutes until the tomatoes are mushy. Add spice powders – 1/4 tsp turmeric powder, 1 tsp coriander powder, 1/2 tbsp Kashmiri red chilli powder, 1/2 tsp garam masala powder.

10. 10

    Cook the spice powders for a minute and then add 1/4 cup capsicum.

11. 11

    Stir fry for 2-3 minutes. As the oil starts to ooze from the edges, add 1 tbsp tomato ketchup and salt as needed for the masala.

12. 12

    Now add 1/4 cup water and mix well.

13. 13

    In 2-3 minutes, the masala should be thick and in semi-gravy consistency.

14. 14

    Add shallow fried idli pieces. Gently mix well without further breaking the idlis or turning it to a mush. The idli pieces should be coated in masala and absorb the spices. Remove from heat.

15. 15

    Garnish with 2-3 tbsp finely chopped coriander leaves.

16. 16

    Serve hot with onion raita!