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Kaima Idli Recipe | Saravana Bhavan Style Kaima Idli

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

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Kaima Idli is a fried Idli tossed in an onion capsicum masala.It is a very popular menu Item in Saravana Bhavan Restaurant in Chennai. Deep fried idlis in spicy and tangy sauce is a perfect Party Snack and get-togethers!
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 2 hours
Total Time 2 hours 55 minutes
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First thing comes to mind thinking of this name Kaima Idli is Saravana Bhavan. Wow! There are few dishes that are awesome in each restaurant and this one is one such dish. Whenever, I visit HSB, my first order would be Ghee Pongal and followed by Kaima Idli. Such a mouth-watering dish made out of left over Idlis. Generally we all make Idli Upma which is very simple dish with left over Idlis. Once a while, we should all try making Kaima Idli. Left over Idlis are deep fried and add to the spicy onion-tomato gravy with aroma rich Indian Spices. Though, this Kaima Idli is calorie rich compared to steam cooked plain Idlis, this dish is really tasty and worth making. Try this delicious Kaima Idli and surprise your family and friends!

Other Idli Recipes to try:

Recipe Card:

Kaima Idli | Saravana Bhavan Style 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
Cook Time: 40 minutes
Resting Time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 4 people
Calories: 200kcal
Author: Sowmya Venkatachalam
Kaima Idli is a fried Idli tossed in an onion capsicum masala.It is a very popular menu Item in Saravana Bhavan Restaurant in Chennai. Deep fried idlis in spicy and tangy sauce is a perfect Party Snack and get-togethers!
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Ingredients

  • 5 Left Over Idli
  • 1 Onion Finely Chopped
  • 1 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
  • Salt As Needed
  • 1 Cup Oil For Deep Frying
  • Coriander Leaves For Garnishing

For Tempering

  • 2 tbsp Oil
  • 1 tsp Fennel Seeds
  • 2 Green Chili

Instructions

  • Take 4-5 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. 
  • 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 
  • 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.
  • 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!

Notes

  1. Refrigerate the Idli's for few hours before deep frying. Refrigerating gives clean pieces while slicing the idli and also it absorbs less oil while deep frying. 
  2. We can use Kashmiri Red Chili to get a nice color 
  3. Serve hot so the Idli will be crunchy
  4. Adding tomato sauce is optional. We can add 2 tablespoon of sauce if needed. I have not added sauce

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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Method:

  • Take 4-5 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.
  • 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
  • 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.
  • 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!
Kaima Idli Recipe | Restaurant Style Kaima Idli
Kaima Idli Recipe | Restaurant Style Kaima Idli

 

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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!

4 Comments Hide Comments

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

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