Kaima Idli Recipe | Saravana Bhavan Kaima Idly Recipe
- Total time
- 30 min
- Serves
- 4
- Cuisine
- Indian
Ingredients
- Leftover Idly - 8 Kept in fridge overnight
- Oil - 1 tblspn + for deep frying
- Fennel Seeds / Saunf / Sombu - 1 tblspn
- Curry leaves - 1 spring
- Onion - 1 large chopped
- Green Chilli - 2 chopped
- Salt to taste
- Sugar - 1 tsp
- Ginger Garlic Paste - 1 tblspn
- Chilli powder - 1 tsp
- Coriander powder / Malli podi - 1 tblspn
- Turmeric powder / Manjal podi - 1 tsp
- Garam Masala Powder - 1 tsp
- Tomato - 2 large pureed
- Tomato Ketchup - 1 tblspn
- Peas - 1 cup (I used frozen)
- Coriander leaves / Cilantro for garnishing
- Lemon Juice as needed
Steps
- 1
Cube your leftover idlies and deep fry them in hot oil till golden. Drain them in some paper towel.
- 2
Now make the masala. Heat oil and add in some fennel and curry leaves.
- 3
Now add in onions, green chillies and cook them for a couple of mins till they turn golden.
- 4
Now add in salt and sugar and mix them well.
- 5
Add in ginger garlic paste and cook them for a min.
- 6
Add in chilli, coriander, turmeric, garam masala powder and mix well.
- 7
Add in tomato puree, tomato ketchup and cook them for 5 mins.
- 8
Add in peas and cook them for 5 more mins.
- 9
Pour in some water and mix them well.
- 10
Add in the fried idly pieces and toss well with the masala.
- 11
Press them firmly in the masala and simmer for 5 more mins.
- 12
Add in coriander leaves and lemon juice.
- 13
Mix them around. Serve immediately with onion raita.
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