Kaima Idli Recipe | Restaurant Style Kaima Idli
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!
Preparation and Yield:
| Preparation time | 2 Hours |
| Cooking Time | 40 mins |
| Servings | 4 |
| Recipe Category | Breakfast / Snack |
| Recipe Cuisine | South Indian |
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| Kaima Idli Recipe | Restaurant Style Kaima Idli |
Ingredients:
| Left Over Idlis | 4-5 |
| Onion | 1 Finely Chopped |
| Tomato | 1 Finely Chopped |
| Capsicum | 1/2 cut into cubes |
| Green Peas | 1/4 cup |
| Ginger-Garlic Paste | 1 Tablespoon |
| Red Chiili Powder | 1 Teaspoon |
| Coriander Powder | 1 Teaspoon |
| Garam Masala | 1 Teaspoon |
| Salt | To Taste |
| Oil | For Deep Frying |
| Coriander Leaves | For Garnishing |
For Seasoning:
| Oil | 2 Tablespoon |
| Fennel Seeds | 1 Teaspoon |
| Green Chilli | 2 |
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| Kaima Idli Recipe | Restaurant Style Kaima Idli |
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!
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| Kaima Idli Recipe | Restaurant Style Kaima Idli |
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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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