KAIMA IDLI RECIPE

         I had Kaima idli first time in Saravana bhavan, then 2 –3 times in Madras woodlands in some other name like, chilli idli or something similar to that. I have even attempted to try this at home. But deep frying the idlies was my main concern about the recipe when I saw this recipe at Lavi’s blog. Not that I wont deep fry the idlies, but I could not properly deep fry my idli. It was so soft to deep fry and always got stuck to the ladle. So I dropped the idea of trying at home. But that was long time back. Now since we come to learn few basic kitchen tricks, I tried this again. I refrigerated the left over idlies before deep frying and the deep frying part was totally mess free.It came out crispy and golden in colour.
I wanted it spicy and look more like the Saravana bhavan hotel style kaima idli, so added what ever I could figure out in the recipe and the result was very satisfying. I am sure everybody would enjoy this as snack. If you are making for your kid, try to skip chillies and add more of tomato ketchup or sauce to match their taste.
       

Kaima idli Recipe    Prep &Cooking time :  35 mins   Serves : 1-2   Ingredients Leftover idli 4-5 Onion 1 Tomato 2 Green chilli 2 Capsicum 1/2 Green peas (frozen) 3 tblsp Ginger garlic paste 3/4 tsp Red chilli powder 1 tsp Pav bhaji masala 1 tsp Coriander seeds powder 1 tsp Tomato sauce(optional) 1 tblsp Salt as needed Oil as needed Coriander leaves, chopped 2 tblsp Curry leaves 1 sprig Fennel seeds/ cumin 3/4 tsp Method If you are going to make this in the evening/night, refrigerate the idlies from morning. This is for easy deep frying. It absorbs less oil if we refrigerate. The cut into bite sized pieces as shown in the picture. Cut onion length-wise, chop tomatoes finely, capsicum into thin short strips. I used frozen peas, you can use any cooked peas in place of it. Deep fry the idli pieces in hot oil until crisp and golden brown. Set aside in kitchen towel. Heat a kadai with 2 tsp of oil and pop the fennel seeds and add curry leaves.  Fry onion till transparent and add ginger garlic paste. Fry for a minute. Add chopped tomatoes and salt.  Fry till it gets mushy. Add green peas and capsicum to it and fry fro 2 more minutes. Add chilli powder, daniya powder and pav bhaji masala. Add tomato sauce and fry until all masalas blend well.  Add the fried idlies and toss well.  Add 1/4 cup water and boil in high flame, mix well and garnish with the chopped coriander leaves. Transfer to the serving bowl. 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. But i love the sweetness from the sauce. Capsicum and green peas helps in reducing the heat while eating. Do not boil for long time after adding water. Just bring to boil in high flame and mix well. 1/4 cup water in last step is approximate. If you feel its very dry, you can add more to make the gravy loose and coat the idlies well.

         
         Serve hot, best it tastes. Hot and spicy kaima idli! Love to have it with onion raita. I could not resist myself from eating until I finish clicking, so had few in kadai which I munched in between clicking .

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