KAIMA IDLI RECIPE

Published On 1:31 PM 46 comments 1

I had Kaima idli first time in Saravana bhavan, then 2 3 times in Madras !oodlands in some other name li"e, chilli idli or somethin# similar to that$ I have even attem%ted to tr& this at home$ 'ut dee% fr&in# the idlies !as m& main concern about the reci%e !hen I sa! this reci%e at Lavis blog$ (ot that I !ont dee% fr& the idlies, but I could not %ro%erl& dee% fr& m& idli$ It !as so soft to dee% fr& and al!a&s #ot stuc" to the ladle$ So I dro%%ed the idea of tr&in# at home$ 'ut that !as lon# time bac"$ (o! since !e come to learn fe! basic "itchen tric"s, I tried this a#ain$ I refri#erated the left over idlies before dee% fr&in# and the dee% fr&in# %art !as totall& mess free$It came out cris%& and #olden in colour$

I !anted it s%ic& and loo" more li"e the Saravana bhavan hotel st&le "aima idli, so added !hat ever I could fi#ure out in the reci%e and the result !as ver& satisf&in#$ I am sure ever&bod& !ould en)o& this as snac"$ If &ou are ma"in# for &our "id, tr& to s"i% chillies and add more of tomato "etchu% or sauce to match their taste$

Kaima idli Recipe

Pre% *+oo"in# time : 3, mins Serves : 1-2

Ingredients
.eftover idli Onion /omato 0reen chilli +a%sicum 0reen %eas 2fro3en4 0in#er #arlic %aste 5ed chilli %o!der Pav bha)i masala +oriander seeds %o!der /omato sauce2o%tional4 Salt Oil +oriander leaves, cho%%ed +urr& leaves 6ennel seeds1 cumin 4-, 1 2 2 112 3 tbls% 314 ts% 1 ts% 1 ts% 1 ts% 1 tbls% as needed as needed 2 tbls% 1 s%ri# 314 ts%

Method
1$ If &ou are #oin# to ma"e this in the evenin#1ni#ht, refri#erate the idlies from mornin#$ /his is for eas& dee% fr&in#$ It absorbs less oil if !e refri#erate$ /he cut into bite si3ed %ieces as sho!n in the %icture$

2. +ut onion len#th-!ise, cho% tomatoes finel&, ca%sicum into thin short stri%s$ I used fro3en

%eas, &ou can use an& coo"ed %eas in %lace of it$ 7ee% fr& the idli %ieces in hot oil until cris% and #olden bro!n$ Set aside in "itchen to!el$ 8eat a "adai !ith 2 ts% of oil and %o% the fennel seeds and add curr& leaves$

3$ 6r& onion till trans%arent and add #in#er #arlic %aste$ 6r& for a minute$ 9dd cho%%ed tomatoes and salt$

4$ 6r& till it #ets mush&$ 9dd #reen %eas and ca%sicum to it and fr& fro 2 more minutes$ 9dd chilli %o!der, dani&a %o!der and %av bha)i masala$ 9dd tomato sauce and fr& until all masalas blend !ell$

,$ 9dd the fried idlies and toss !ell$

6$ 9dd 114 cu% !ater and boil in hi#h flame, mi: !ell and #arnish !ith the cho%%ed coriander leaves$ /ransfer to the servin# bo!l$

Notes Deep frying the idlies is optional, but it gives the idli nice colour and it helps to hold the shape. If the idlies are not refrigerated, the idli pieces get stuck to the laddle while frying. So make sure to refrigerate the idlies. You can replace the pav bhaji masala with garam masala powder too. Its really spicy, so adjust the spiciness according to your taste. If you eat immediately then it will be crunchy and juicy as well. but if later, then it will be only juicy, still tastes great! If you want you can skip tomato sauce and add a tsp of lemon juice. ut i love the sweetness from the sauce. !apsicum and green peas helps in reducing the heat while eating. Do not boil for long time after adding water. "ust bring to boil in high flame and mi# well.

$%& cup water in last step is appro#imate. If you feel its very dry, you can add more to make the gravy loose and coat the idlies well.