Kaima Idli is a spicy, tasty dish made by sauteing roasted idlis in a tomato, onion & based gravy. Kaima Idli is a must try at home with left over idlis for dinner and accompanied with raita. Kaima Idli Recipe is explained in this post with step by step pictures & video.
Kaima idli is one of the popular dishes in Hotel Saravanan Bhavan. Kaima Idlis is a spicy dish you can have for dinner or as a mid evening snack.
About Kaima Idli
The first time I tried this was from what I heard from friends, never tasted it in HSB.Once when my best friend Sowmya tasted kaima idli she called me from the hotel itself and told me how it tasted and what all was added to it with what she could taste and sense. After that I tried it at home then went to HSB just to taste check it and it was more similar and yayy I nailed it.
The first few times I tried , I deep fried the idlis later found that anyway the idlis are going to be dunked in the sauce and it becomes soft only so why to deep fry, so these days I tawa toast it and there is not much difference.But is is purely your preference, you can either deep fry and tawa toast it.
More idli recipes
Kaima Idli Ingredients
- Idli : Use leftover idlis or idlis that are at room temperature. Do not use hot fresh idlis it may crumble.
- Onion, Tomato : Onion tomato is sauted and cooked to make a thick gravy base for the dish.
- Vegetables : Capsicum and Green peas add nice flavour and crunch to this dish so do not miss it.
- Tempering : Fennel seeds, curry leaves and ginger garlic paste adds great flavour to this dish.
- Spice Powders : Red chilli powder, Coriander Powder and Garam Masala Powder are added for taste and flavour.
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Kaima Idli | Kaima Idly
Ingredients
- 5 nos idlis refrigerated for 1 hour
- 1 no big onion finely chopped
- 2 nos big tomatoes finely chopped
- 1 tsp ginger garlic paste
- 1/4 cup green peas boiled
- 1/2 from medium capsicum finely chopped
- 1 tsp kashmiri chilli powder
- 1/2 tsp coriander powder
- 1/4 tsp garam masala powder
- 1 tbsp coriander Leaves
- 1 tbsp tomato sauce
- 1 tsp lemon juice
- salt to taste
- oil to toast
Instructions
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Cut the idli’s into small cubes and deep fry them in oil or toast them in tawa until golden brown.
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Do it in batches , after toasting / frying transfer to a bowl and set aside.
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Heat oil in a pan – add fennel seeds, let it splutter, then add curry leaves and green chilli. Give a quick saute.
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Add ginger garlic paste, onion required salt, saute till transparent.
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Then add tomatoes saute until mushy and raw smell leaves. Then add capsicum along with kashmiri chilli powder, coriander powder and garam masala powders.
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Saute for 2mins.Then add green peas. Give a quick mix.
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Add water and let it boil for 2mins.Then add tomato sauce. Mix well.
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Then add toasted idli cubes. Mix well then add coriander leaves and lemon juice. Toss until well coated, Don't mash it just turn over so that the masalas coat on all sides of the idlis.
Video
Notes
- Always use a days leftover idlis or keep them refrigerated so that it drinks less oil and doesn’t stick to each other.
- This is a spicy version , but when accompanied with onion raita it balances well. The gravy should be saucy not too dry or not too runny so that while adding the fried idlis it can coat well and also the idlis absorbs the masalas.
- Adding peas is purely optional but I saw it in the restaurant so added it. You can replace chopped tomatoes with tomato puree too.
- I used kashmiri chilli powder to get the bright red color.
Nutrition
Kaima Idli Recipe Step by Step
- Use leftover idli or idlies that are not hot. You can even refrigerate idlies if you are planning to deep fry them.
2.Cut the idli’s into small cubes.
3.Deep fry them in oil or toast them in tawa. Add the idlis in batches, I used my cast iron skillet to tawa fry them.
4.Fry until golden brown.Alternatively you can deep fry them too.
5.Do it in batches , after toasting / frying transfer to a bowl and set aside.
6.Heat oil in a pan – add fennel seeds,let it splutter, then add curry leaves and green chilli.Give a quick saute then add ginger garlic paste.
8.Add onion required salt,saute till transparent.
9.Then add tomatoes saute until mushy and raw smell leaves.
10.Then add capsicum along with kashmiri chilli powder,coriander powder and garam masala powders.
11.Saute for 2mins.
12.Then add green peas.
13.Give a quick mix.
14.Add water and let it boil for 2mins.
15.Then add tomato sauce.
16.Mix well.
17.Then add toasted idli cubes.Mix well .
18.Then add coriander leaves and lemon juice.
19.Toss until well coated,Dont mash it just turn over so that the masalas coat on all sides of the idlies.
Hot Spicy kaima idli ready. Serve hot with onion raita.
Expert Tips
- Always use a days leftover idlis or keep them refrigerated so that it drinks less oil and doesn’t stick to each other.
- This is a spicy version, but when accompanied with onion raita it balances well. The gravy should be saucy not too dry or not too runny so that while adding the fried idlis it can coat well and also the idlis absorbs the masalas.
- Adding peas is purely optional but I saw it in the restaurant so added it. You can replace chopped tomatoes with tomato puree too.
- I used kashmiri chilli powder to get the bright red color.
Variations
- You can use sauces like soya sauce, chilli sauce to give it a chinese flavour.
- Add other vegetables like carrot, cabbage etc.
- You can alternatively deep fry the idlis instead of tawa roasting it too.
Serving & Storage Suggestion
This is meant to be served hot if not it will turn soggy so I recommend serving it fresh.
Incase if you want to serve it for guests then fry the idlis ready and the sauce ready both separately then while serving time just toss it and serve.
FAQs
1.What is Kaima Idli?
Kaima Idli is a spicy, tasty dish made by sauteing roasted idlis in a tomato, onion & based gravy.
2.Can I use leftover idlis for Kaima Idli?
Yes you can use leftover idlis which is perfect for making Kaima Idli. If using fresh idlis then refrigerate for an hour and then use it.
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