Kaima Idli Recipe | Saravana Bhavan Style Kaima Idli

Spicy, Crispy & Deep Fried Idli tossed in Onion-Tomato Sauce!

Tips for making Kaima Idli:

1. 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!
2.  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.
3. 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.

Recipe Card to make Kaima Idli:

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Kaima Idli | Saravana Bhavan Style Kaima Idli

Course: Appetizer, Chat, Starter

Cuisine: Indian, South Indian, Tamil Nadu

Equipments Needed

• Heavy Bottomed Pan

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Resting Time: 2 hours hours

Total Time: 2 hours hours 55 minutes minutes

Servings: 4 people

Calories: 200kcal

Author: Sowmya Venkatachalam

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!

Print Recipe

Ingredients

• ▢ 5 nos Left Over Idli
• ▢ 1 big Onion Finely Chopped
• ▢ 1 big Tomato Finely Chopped
• ▢ ½ no Green Capsicum Cubed
• ▢ ¼ Cup Green Peas 1 Cup = 250ml
• ▢ 1 tbsp Ginger Garlic Paste
• ▢ 1 tsp Red Chili Powder
• ▢ 1 tsp Coriander Powder
• ▢ 1 tsp Garam Masala
• ▢ 1 tsp Salt As Needed
• ▢ 1 Cup Oil For Deep Frying
• ▢ 1 tbsp Coriander Leaves For Garnishing

For Tempering

• ▢ 2 tbsp Oil
• ▢ 1 tsp Fennel Seeds
• ▢ 2 nos Green Chili slit

Instructions 

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 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

1. Refrigerate the Idli’s for few hours before deep frying. Refrigerating idli cubes absorbs less oil while deep frying.
2. We can also shallow fry the refrigerated idli cubes in a tawa or a pan.
3. Adjust the spices according to your needs.
4. We can use Kashmiri Red Chili to get a nice color and also less spicy.
5. Adding Ketchup is optional.
6. Serve hot so the Idli is crunchy.

Nutritional Info

Nutrition Facts

Kaima Idli | Saravana Bhavan Style Kaima Idli

Amount Per Serving (1 Cup)

Calories 200 Calories 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!

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!