Kaima Idli Recipe | Saravana Bhavan style

Ingredients

• 5 Leftover idli
• 1 Onion
• 2 Tomato
• 2 Green chilli
• 1/2 Capsicum
• 3 tbsp Green peas (frozen)
• 3/4 tsp Ginger garlic paste
• 1 tsp Red chilli powder
• 1 tsp Biryani masala (Or Garam masala)
• 1 tsp Coriander seeds powder
• 1 tbsp Tomato sauce (optional, I use tomato chilli sauce)
• Salt
• Oil - as needed
• 2 tbsp Coriander leaves (chopped)
• 1 sprig Curry leaves
• 3/4 tsp Fennel seeds (or cumin seeds)

Instructions

1. 1

   If you are going to make this in the evening/night, refrigerate the idlies from morning. This is for easy deep frying. It absorbs less oil if we refrigerate.

2. 2

   Then cut into bite sized pieces as shown in the picture. You can also bake it in a preheated oven at 190 deg C (Baking and preheat temperature same) for 15 mins (or until crisp), turning in between once.

3. 3

   If you want to air fry, you can do it at 177 deg C for 10 mins.

4. 4

   Cut onion lengthwise, chop tomatoes finely, capsicum into thin short strips.

5. 5

   I used frozen peas, you can use any cooked peas in place of it.

6. 6

   Deep fry the idli pieces in hot oil until crisp and golden brown. Set aside in kitchen towel.

7. 7

   Heat a kadai with 2 tsp of oil and pop the fennel seeds and add curry leaves.

8. 8

   Fry onion till transparent and add ginger garlic paste. Fry for a minute.

9. 9

   Add chopped tomatoes and salt. Fry till it gets mushy.

10. 10

    Add green peas and capsicum to it and fry for 2 more minutes.

11. 11

    Then add chilli powder, dhaniya powder and biryani masala powder or garam masala powder.

12. 12

    Add tomato sauce and fry until all masalas blend well.

13. 13

    After that, add the fried idlies and toss well.

14. 14

    Add 1/4 cup water and boil in high flame, mix well and garnish with the chopped coriander leaves. Transfer to the serving bowl.