Kaima Idli, a delicious delicacy made with left over idli. Left over idli' are diced, deep fried and tossed in onion-tomato masala with rich spices. Relish this scrumptious Kaima Idli with onion raita!
Kaima Idli is deep fried Idli nicely cooked with fresh onion and tomato masala. This is one of the popular dish in Hotel Saravana Bhavan. This is usually made using left over Idli’s. Left over Idlis are deep fried and added to the spicy onion-tomato gravy with aroma rich Indian Spices. Though, this Kaima Idli is calorie rich compared to steam cooked plain Idli’s, we can make this once a while for a change. Sever this with Onion Raita
Tips for making Kaima Idli:
Refrigerate the Idli’s for few hours before deep frying. Refrigerating idli cubes absorbs less oil while deep frying.
We can also shallow fry the refrigerated idli cubes in a tawa or a pan.
Adjust the spices according to your needs.
We can use Kashmiri Red Chili to get a nice color and also less spicy.
Adding Ketchup is optional.
Serve hot so the Idli is crunchy.
If you like this Kaima Idli, then you can also try other popular restaurant special Idli recipes
Spicy Tawa Idli Recipe– Cooked Idlis are tossed in tawa along with capsicum, onion, tomatoes, peas and spice powders that make the whole dish appealing and increase the appetite to have more servings!
Rava Idli | Semolina Idli – It’s an easy breakfast recipe made using Rava (Sooji) which can be made instantly. It is very easier than the conventional Idli which requires soaking, grinding and fermenting.
Kanchipuram Idli– Kanchipuram Idli, an Idli flavoured with Ginger Powder, Peppercorns, cumin and a tempting Tempering. The ginger powder adds a wonderful flavor to the idli along with crushed pepper-cumin.
Kaima Idli, a delicious delicacy made with left over idli. Left over idli' are diced, deep fried and tossed in onion-tomato masala with rich spices. Relish this scrumptious Kaima Idli with onion raita!
Take 5 Left over Idlis and chop them into bite size cubes. Put the chopped Idli pieces in a zipper cover and freeze it for 2 hours. This step is important as the Idlis will become firmer and it will be nicely fried in oil. If you are not refrigerating , then Idlis will break or become soggy and absorbs more oil while frying.
Deep Frying
After 2 hours, take out the frozen Idlis. Heat oil in a heavy bottomed pan, and deep fry the idlis.
Deep Fry the Idlis will they are crispy and golden brown color. Set these fried Idlis aside.
Preparing Onion-Tomato Masala
In another heavy bottomed pan, add oil. Add Fennel seeds and allow it to sputter.
Then, add chopped onions along with pinch of salt and saute the onions till they are transparent.
Also, add ginger-garlic paste, sliced green chillies and saute for few seconds. Add chopped tomatoes and cook it till the tomatoes are mushy.
Now, add salt, red chilli powder, garam masala and coriander powder and mix well.
When the tomatoes are cooked, add capsicum cubes along with green peas and cook everything for 5 minutes in medium flame.
Finishing Kaima Idli
Then, add fried Idlis and mix gently.
When the Idli becomes incorporated with the masala, then garnish with finely chopped coriander leaves and switch off the flame
Serve the delicious and spicy Kaima Idli with Onion Raitha and enjoy your dish!
Video
Notes
Refrigerate the Idli’s for few hours before deep frying. Refrigerating idli cubes absorbs less oil while deep frying.
We can also shallow fry the refrigerated idli cubes in a tawa or a pan.
Adjust the spices according to your needs.
We can use Kashmiri Red Chili to get a nice color and also less spicy.
Adding Ketchup is optional.
Serve hot so the Idli is crunchy.
Nutritional Info
Nutrition Facts
Kaima Idli | Saravana Bhavan Style Kaima Idli
Amount Per Serving (1 Cup)
Calories 200Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 3g1%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
REFRIGERATION PROCESS
Take 5 Left over Idlis and chop them into bite size cubes. Put the chopped Idli pieces in a zipper cover and freeze it for 2 hours. This step is important as the Idlis will become firmer and it will be nicely fried in oil. If you are not refrigerating , then Idlis will break or become soggy and absorbs more oil while frying.
DEEP FRYING
After 2 hours, take out the frozen Idlis. Heat oil in a heavy bottomed pan, and deep fry the idlis.
Deep Fry the Idlis will they are crispy and golden brown color. Set these fried Idlis aside.
PREPARING ONION-TOMATO MASALA
In another heavy bottomed pan, add oil. Add Fennel seeds and allow it to sputter.
Then, add chopped onions along with pinch of salt and saute the onions till they are transparent.
Also, add ginger-garlic paste, sliced green chillies and saute for few seconds. Add chopped tomatoes and cook it till the tomatoes are mushy.
Now, add salt, red chili powder, garam masala and coriander powder and mix well.
When the tomatoes are cooked, add capsicum cubes along with green peas and cook everything for 5 minutes in medium flame.
FINISHING KAIMA IDLI
Then, add fried Idlis and mix gently.
When the Idli becomes incorporated with the masala, then garnish with finely chopped coriander leaves and switch off the flame
Serve the delicious and spicy Kaima Idli with Onion Raitha and enjoy your dish!
Hi Mami, first of all thank you for your wonderful endeavor in the art of cooking…I tried kaima idly today and it was awesome…one small modification I made was that instead of deep frying the idli cubes I just toasted them on dosa tawa on medium heat by flipping sides of cubes…it takes some time but since it takes much less oil say one or two teaspoons, its worth the effort
Hi Mami, first of all thank you for your wonderful endeavor in the art of cooking…I tried kaima idly today and it was awesome…one small modification I made was that instead of deep frying the idli cubes I just toasted them on dosa tawa on medium heat by flipping sides of cubes…it takes some time but since it takes much less oil say one or two teaspoons, its worth the effort
Thanks for sharing the kaima idly recipe and useful information.
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