Kaima Idli
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
Notes | FAQ
In case of adding capsicum or peas, add them along with the tomatoes.