Jan 8, 2017

Kaima Idly.... a spicy touch to our favourite idli

Hot and spongy idlis with piping hot sambar is definitely the best breakfast combination but what about leftover idlis. Well there are no takers in our house. Even if its just a couple of them nobody bothers wants to eat them the second time. So this time I wanted to try it out in a different way..... say I just thought I should spice it up a little. Me and the kids decided that a little masaledaar idli would be perfect for an evening snack and so I checked out some recipes in the internet. Luckily stumbled upon this recipe and tried it

The dish turned out so perfect that the kids loved it to the core. We made some extra idlis the next day to just make this special kaima idli again.  The kids have fallen in love with this new twist and am sure we are going to enjoy this

Serves... 2 ppl
Serve option... Hot

This is what u'll need...

Idlis - 4
Onion - 1 big
Tomato - 1 big
Capsicum - 1/2 of a medium 
Peas - 3 tbspn
Gg paste - 1 tspn
Curry leaves - a few
Green chilly - 1
Red chilli powder - 1/4 tspn
Kashmiri red chilli powder - 1/4 tspn
Fennel / Saunf powder - 1/2 tspn
Garam masala powder - 1/4 tspn
Oil - 3 tbspn
Salt to taste

Here is the stir....
  • Cut the idlis into small cubes
  • The actual recipe calls for deep frying the pieces. The thought of deep-frying made me uneasy as I felt it would drink too much oil. The only point of frying was to make it super crisp and golden coloured. I decided upon shallow-frying on low-flame for crispness and did not bother about colour
  • Add 2 tablespoons of oil to a nonstick pan. Toss in the idli pieces into the pan before the oil gets too hot else the pieces will stick to the bottom

  • Fry this is on low to medium flame drizzling a few drops of oil a few times to cook until crisp. Remove this on to a plate and keep it aside
  • To the same pan add a tablespoon of oil. Slice the green chilly length-wise and toss it in and also add a few curry leaves. Spoon in a teaspoon of ginger garlic paste

  • Slice the onions thinly and add it to the pan
  • Season it with some salt to taste and fry the onions till soft
  • Dice the capsicum into bite sized pieces and just saute for a few seconds
  • Grind tomato to a puree and pour it on the onions
  • Add red chilli powder, kashmiri red chillipowder, garam masala and saunf powder
  • Fry all this on low-medium flame for a few minutes. Once oil starts oozing out, the mixture is ready
  • Add cooked green peas
  • Add the fried idli pieces to the mixture
  • Mix everything together until all the idli pieces are coated well with the mixture 
  • Remove it onto serving bowls/plates and garnish with chopped freshly coriander
  • Serve hot with onion raita and enjoy

                        • Adjust spices to suit your taste
                        • Adding peas and capsicum gives it a nice crunch and flavour
                        • Idli pieces can be deep fried but I have chosen to shallow fry to cut down a little on oil and enjoy guilt-free

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