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Kaima Idli | Kaima Idly

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings2
AuthorSharmilee J

Ingredients

  • 5 nos idlis refrigerated for 1 hour
  • 1 no big onion finely chopped
  • 2 nos big tomatoes finely chopped
  • 1 teaspoon ginger garlic paste
  • 1/4 cup green peas boiled
  • 1/2 from medium capsicum finely chopped
  • 1 teaspoon kashmiri chilli powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 1 tablespoon coriander Leaves
  • 1 tablespoon tomato sauce
  • 1 teaspoon lemon juice
  • salt to taste
  • oil to toast

Instructions

  • Cut the idli’s into small cubes and deep fry them in oil or toast them in tawa until golden brown.
  • 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, Don't mash it just turn over so that the masalas coat on all sides of the idlis. Kaima Idli Ready!

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 Facts
Kaima Idli | Kaima Idly
Amount Per Serving (100 g)
Calories 145 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Trans Fat 0.1g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Sodium 2961mg129%
Potassium 103mg3%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 497IU10%
Vitamin C 9mg11%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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