Kaima Idli

If you have ever eaten in Saravana Bhavan, I am sure no introduction is needed for Kaima idli. This is one of my favorites that can be made with baked/deep fried Leftover Idlis.

Kaima Idli:

Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2

Recipe Category: Appetizers

Ingredients:

Fried Idli – 20 (I have baked Idli)

Onion – 1 cubed

Ginger Garlic Paste – 1 tsp

Tomatoes – 2

Green Capsicum – 1 cubed

Pav bhaji  Powder – 1 tsp

Coriander powder – 1 tsp

Cumin Powder – 1/4 tsp

Garam Masala Powder- 1 tsp

Lemon juice – 1 tbsp

Cashew nuts  – 10

Salt – as needed

Oil – 2 tsp

Fennel seed powder – 1/2 tsp

Method:

• Heat oil in a pan. Add fennel seed powder, tomatoes, ginger garlic paste and saute till tomatoes are cooked

• Then add onion and capsicum along with pav bhaji powder, cumin powder, coriander powder and garam masala powder. Add required salt and mix well

• Finally add the fried idlis (check out my fried idli recipe) and toss it well. Dont mash it just turn over so that the masala is coated on all sides of the idlies. Finally garnish with cashew nuts, switch off and add lemon juice

Check my other recipes using Idli/Dosa Batter,

Idli Fry

Idli Upma

Masala Idli

Masala Paniyaram

Vegetable Waffle Dosai

My Notes:

 I have baked idlis, instead you can also deep fry. For deep frying make sure idlis are in room temperature. You can even refrigerate for better results.

 

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