Kaima idli recipe one of the popular dishes in Hotel Saravanan Bhavan.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.So here have updated the recipe.
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.
Kaima idli recipe Saravana Bhavan hotel style
Kaima idli recipe Saravana Bhavan hotel style - Leftover Idlis deep fried and cooked in a spicy tomato based gravy.
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.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,Dont mash it just turn over so that the masalas coat on all sides of the idlies.
Recipe Notes
- My notes:
- Always use a days leftover idlis or keep them refrigerated so that it drinks less oil and doesnt 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.
Kaima idli recipe
How to make kaima idli recipe:
- Cut the idli’s into small cubes and deep fry them in oil or toast them in tawa until golden brown.Alternatively you can deep fry them too.
- Do it in batches , after toasting / frying transfer to a bowl and set aside.Heat oil in a pan – add fennel seeds,let it splutter, then add curry leaves and green chilli.Give a quick saute.
- Add ginger garlic paste,onion required salt,saute till transparent.
- Then add tomatoes saute until mushy and raw smell leaves.Then add capsicum along with kashmiri chilli powder,coriander powder and garam masala powders.
- Saute for 2mins.Then add green peas.Give a quick mix.
- Add water and let it boil for 2mins.Then add tomato sauce.Mix well.
- Then add toasted idli cubes.Mix well then add coriander leaves and lemon juice.Toss until well coated,Dont mash it just turn over so that the masalas coat on all sides of the idlies.
Spicy kaima idli ready.Serve hot with onion raita.
Hot spicy kaima idli ready!
I was waiting for this post…
Pass 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 🙂
Aaa Saravana bhawan special…kaima idly, lovely!:)
first time here. nice clicks sharmilee. Kaima idly is my fav too. and the valakai podimas is very inviting.bookmarked.
This looks delicious!
It's a mouthwatering receipe. By looking itself makes me tempting. Thks for posting this.
By seeing itself my mouth becomes watery. Thks for posting such a nice receipe.
Very 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.
Excellent recipe Sharmi..
Hi Sharmi, I am great fan of all ur recipes and saravana bhavan kaima idli. Thank you very much for the post.
Thank 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.
anitha ganesh
hi sharmi i like this recipes its looks great,i hav a doubt instead of idly shall v use bread b'cas i am a working women no time for make a idly thatsy help me out this
Hi Sharmi,
Can you tell me how you prepared tomato puree?
Just grind raw tomatoes to make a fine puree.For the other way check out my homemade tomato puree post…
Can we use store bought tomato puree
wow recipe..awesome idea for morning time n also for snacks…Thanks
wow recipe…perfect recipe for morning n snacks also….Thanks :)..Looking ahead more recipe…
perfect recipe. Exactly mimics the Saravana bhavan kaima idli. I used to order this during my visits to Saravana bhavan. The Saravana bhavan in NJ is now under new management and their kaima idli tastes nothing like the original. I was missing the original Saravana bhavan kaima idli that I decided to try your recipe. My kids exclaimed,”you nailed it amma”. I am here to say thank you and you certainly nailed it.?
Really a good recipe for the dinner.
Really a good recipe for the dinner
I must say that it’s very useful for me. Thank you for sharing such post!
Wonderful recipe. I would share this post with my family and friends. Keep sharing. Such a phenomenal post.