Kaima idli recipe, that's very close to Saravana bhavan's Kaima idli, only that this is homemade! You can deep fry or even bake for healthy version.
Ingredients:
- 5 Leftover idli
- 1 Onion
- 2 Tomato
- 2 Green chilli
- ½ Capsicum
- 3 tbsp Green peas frozen
- ¾ tsp Ginger garlic paste
- 1 tsp Red chilli powder
- 1 tsp Biryani masala/ Pav bhaji masala
- 1 tsp Coriander seeds powder
- 1 tbsp Tomato sauce optional
- Salt - as needed
- Oil - as needed
- 2 tbsp Coriander leaves chopped
- 1 sprig Curry leaves
- ¾ tsp Fennel seeds/ cumin
Instructions:
- 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. The 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 pre heat temperature same) for 15 mins (or until crisp), turning in between once.
- Cut onion length-wise, chop tomatoes finely, capsicum into thin short strips. I used frozen peas, you can use any cooked peas in place of it. Deep fry the idli pieces in hot oil until crisp and golden brown. Set aside in kitchen towel. Heat a kadai with 2 tsp of oil and pop the fennel seeds and add curry leaves.
- Fry onion till transparent and add ginger garlic paste. Fry for a minute. Add chopped tomatoes and salt.
- Fry till it gets mushy. Add green peas and capsicum to it and fry for 2 more minutes. Add chilli powder, daniya powder and pav bhaji masala. Add tomato sauce and fry until all masalas blend well.
- Add the fried idlies and toss well.
- Add ¼ cup water and boil in high flame, mix well and garnish with the chopped coriander leaves. Transfer to the serving bowl.
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