Saravana Bhavan Kaima idli/Chilli Idli - Are you a fan of it? Then this recipe is just for you....Leftover Idlis deep fried and cooked in a spicy tomato based gravy ...a true winner!It is super spiccyy sure a treat for all spicy food lovers out there! And for kids you can follow my dry non spicy version given below.
Kaima Idli Recipe (Saravana Bhavan Style) - Ingredients
Serves 2
- Left Over Idli's - 6
- Onion - 1 chopped finely
- Ginger garlic paste - 2 tsp
- Tomato puree - from 2 medium sized tomatoes
- Green Peas - 1/4 cup
- Green Capsicum - 1 small cubed
- Kashmiri Chilly Powder - 2 tsp
- Coriander powder - 1 tsp
- Garam Masala Powder - 1 tsp
- Coriander Leaves - 2 tsp
- Lemon juice - 1 tbsp
- Salt - to taste
- Oil - to deep fry
- Oil - 2 tsp
- Fennel seeds powder - 1 tsp
- Curry leaves - 1 sprig
- Green Chilli - 1 chopped finely
Method:
1.Cut the idli's into small cubes and deep fry them in oil till it becomes dark golden brown , keep aside.
2.Heat oil in a pan - add the items under 'to temper' and allow it to splutter.Then add onions,ginger garlic paste and saute till onions turn light brown.Then add tomato puree along with red chilli,coriander and garam masala powders.Add required salt and mix well.
3.Cook till raw smell of tomatoes leave. Meanwhile pressure cook peas for 2 whistles and add peas and capsicum together to the dry gravy.
4.Give a quick stir, add 1/2 cup water and allow the gravy to boil for 3mins in sim.
5.Finally add the deep fried idlis and toss it well.Dont mash it just turn over so that the masalas coat on all sides of the idlies.Finally garnish with coriander leaves, switch off and add lemon juice.
Serve hot with wedges of lemon and onion raita - the best combo!
My Notes:
Method:
1.Cut the idli's into small cubes and saute them in oil till it becomes toasted slightly, keep aside. You can also deep fry the idlies which is what the orginal recipe says.Drizzle oil in a pan and heat it up - add the items under 'to temper' and allow it to splutter.
2.Add onion and garlic - saute till slightly browned then add tomato saute till its mushy and raw smell leaves. Then add capsicum, salt, red chilli powder, turmeric powder, garam masala powder / pav bhaji masala powder and mix well, saute for 2mins.
3.Saute till the masala is well blended. Sprinkle little water just for blending if its too dry. Add the toasted idlies and combine. Switch off - Add lemon juice and garnish with coriander leaves.
Serve these spicy kaima idlis with curd or any raita of your choice.
I did reserve only 3 idlis this time and the kaima idlis finished off in no time!
My Notes:
2.Heat oil in a pan - add the items under 'to temper' and allow it to splutter.Then add onions,ginger garlic paste and saute till onions turn light brown.Then add tomato puree along with red chilli,coriander and garam masala powders.Add required salt and mix well.3.Cook till raw smell of tomatoes leave. Meanwhile pressure cook peas for 2 whistles and add peas and capsicum together to the dry gravy.4.Give a quick stir, add 1/2 cup water and allow the gravy to boil for 3mins in sim.5.Finally add the deep fried idlis and toss it well.Dont mash it just turn over so that the masalas coat on all sides of the idlies.Finally garnish with coriander leaves, switch off and add lemon juice.Serve hot with wedges of lemon and onion raita - the best combo!My Notes:
- Always use a days leftover idlis and keep them refrigerated (preferably overnight or atleast for 3 hrs) so that it drinks less oil and doesnt stick to each other.For any deep fry if you refrigerate for sometime, it will sure drink less oil.
- This is a spicy version , but when accompanied with onion raita it balances well.
- The gravy should be semi runny while adding the fried idlis so that it coats 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 tomato puree with 2 chopped tomatoes too.
- I used kashmiri chilli powder to get the bright red color.
Kaima Idli Recipe(My Version) - Ingredients
Serves 2
- Left Over Idli's: 3
- Onion - 1 chopped finely
- Tomato - 1 chopped finely
- Green Chilies - 1 chopped finely
- Green Capsicum - 1/2 chopped finely
- Chilly Powder - 1/2 tsp
- Turmeric powder - a pinch (optional)
- Pav Bhaji Masala Powder / Garam Masala Powder - 1 tsp
- Coriander Leaves - 2 tsp
- Lemon juice - 1 tbsp
To temper:
- Mustard Seeds - 1/2 tsp
- Curry leaves -1 sprig
- Green Chilli - 1 sliced thin
- Oil - 1 tsp
Method:1.Cut the idli's into small cubes and saute them in oil till it becomes toasted slightly, keep aside. You can also deep fry the idlies which is what the orginal recipe says.Drizzle oil in a pan and heat it up - add the items under 'to temper' and allow it to splutter.
2.Add onion and garlic - saute till slightly browned then add tomato saute till its mushy and raw smell leaves. Then add capsicum, salt, red chilli powder, turmeric powder, garam masala powder / pav bhaji masala powder and mix well, saute for 2mins.3.Saute till the masala is well blended. Sprinkle little water just for blending if its too dry. Add the toasted idlies and combine. Switch off - Add lemon juice and garnish with coriander leaves.
Serve these spicy kaima idlis with curd or any raita of your choice.
I did reserve only 3 idlis this time and the kaima idlis finished off in no time!
My Notes:
- I added pav bhaji masala but if you dont have that just go ahead with garam masala powder.
I was waiting for this post...
ReplyDeletePass on the plate, you make me drool!
To get the red colour, fry idli's till they turn golden colour and use kashmiri chilli powder.
Hmm looks delicious isnt it? an excellent way to use the leftover idlis :)
ReplyDeleteAaa Saravana bhawan special...kaima idly, lovely!:)
ReplyDeletefirst time here. nice clicks sharmilee. Kaima idly is my fav too. and the valakai podimas is very inviting.bookmarked.
ReplyDeleteThis looks delicious!
ReplyDeleteIt's a mouthwatering receipe. By looking itself makes me tempting. Thks for posting this.
ReplyDeleteBy seeing itself my mouth becomes watery. Thks for posting such a nice receipe.
ReplyDeleteVery nice. Another option for the color is to use 'bedage' red chilly. That is popular in Andhra, South Karnataka etc., not too spicy but gives a nice dark red color.
ReplyDeleteExcellent recipe Sharmi..
ReplyDeleteHi Sharmi, I am great fan of all ur recipes and saravana bhavan kaima idli. Thank you very much for the post.
ReplyDeleteThank you sharmi for mentioned my site name. I am big fan of you. So professional and lots of amazing recipes. I have commented on lots of recipes from ur site, I love them so much. But always worried y u never replied or visited the site so nice to have a fellow blogger like you. Thank you.
ReplyDelete