My 9th Recipe “Fried Idli | Masala Idli | Kaima Idli”, a delightful alternative for those who are bored eating the usual idlis. And best option to finish of those dry leftover idlis. A nice twist of flavors with the Indian spices and no one can say no to this.

Whenever I visit Saravana Bhavan restaurant I always order this wonderful fried masala Idli dish. With capsicum for RK and without capsicum for me, in a single order, and the server always stands bewildered 😉

Tempered with mustard seeds, curry leaves and sauteed with Indian spices, it is one dish to have as an evening snack. Along with the compliment of the perfect yummy coconut chutney or tomato ketchup.

It’s my kitchen now and hence the poor little capsicum finds no place in the dish. This dish is generally prepared using leftover idlis. Those would be dry on the surface, perfect for frying to make into fried idlis. But I have become so fond of this dish that I purposefully make left over idlis. Byy leaving a bunch of fresh idlis outside on the countertop overnight.

Refer here for my Idli recipe. Learn how to make a batch of idli/dosa batter by fermenting rice and urad dal mix. Refer here for a yummy coconut chutney recipe which will be a perfect compliment,

Fried Idli | Kaima Idli | South Indian Style Masala Idli

Kaima Idli

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Prep Time 10

Cook Time 10

Total Time 20

Servings 2

Ingredients

4 Idli (left over)
Oil - For frying
Onion - 1 medium
Tomato - 1 small
Green Chilli - 2
Curry leaves - 1 Sprig
Coriander leaves - For garnishing
Ginger garlic paste - ½ Tbsp
Turmeric powder - ¼ tsp
Red Chilli Powder - ¼ tsp
Coriander powder - ¼ tsp
Garam masala powder - ¼ tsp
Salt - ½ tsp Adjust as per taste

To temper

Oil - 2 tsp
Mustard - ½ tsp
Broken Urad dal - ½ tsp
Fennel seeds - ½ tsp

Instructions

Cut the idlis into desired shapes and fry them in hot oil (you can also just spray some oil in a tawa and toast it). We need crispy idlis for best taste. Drain the excess oil by placing them on tissue paper.
Now heat a pan with oil, add the ingredients under the table “To Temper” one by one, starting with mustard and then adding others once the mustard splutters. Add the onion, slit green chilli, curry leaves and ginger garlic paste and saute them till onion becomes translucent.
Now add the tomato and salt and saute them till the tomato gets mushy. By this time the onion color will change to golden brown.
Now, add all the mentioned masala powders and ½ cup of water, and then stir well to blend. Bring the gravy to a boil and then turn the flame to medium. Cook till the gravy becomes thick and the raw smell of powders is gone.
Now add the fried idlis and keep tossing them in low flame for a minute. Turn off the flame and garnish with coriander.
Serve hot, with onion raitha or ketchup or coconut chutney