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!