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.
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 .