This is a simple and quick dish made with leftover idlis. It can be had as a snack or even for dinner. If you are bored of eating plain idlis, make this kaima idli for a change. Today we will learn how to make kaima idli following this easy recipe with step wise pictures.
Leftover Idly Recipe-Kaima Idli
Prep Time : 10 mins
Cook Time : 15 mins
Yields: 1 cup
Recipe Category: Dinner-Breakfast
Recipe Cuisine: South Indian
Author:Padhu Sankar
Yields: 1 cup
Recipe Category: Dinner-Breakfast
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Leftover idli – 3
Onion – 1 big
Tomato – 2 medium size
Ginger – 1/2 inch piece
Green chilli – 1 finely chopped
Garlic -3 cloves finely chopped
Oil for frying the idlis
Salt needed
Spice Powder
Turmeric powder – 1/4 tsp
Chilli Powder – 3/4 tsp
Coriander powder – 2 tsp
Garam masala powder – 1/2 tsp
For the seasoning
Oil – 1 tbsp
Mustard seeds – 1 tsp
Curry leaves – a sprig
For Garnishing
Coriander leaves – 1 tbsp finely chopped
Preparation
Refrigerate the idlis for 2 hours to prevent it from sticking to the pan when frying. Then cut the idlis into medium sized pieces.
Cut onion lengthwise and chop tomatoes. Finely chop ginger, green chillies and garlic. Keep everything ready.
Method
Heat oil in a pan/kadai and fry the idlis on medium heat until golden brown. It is usually deep fried but I shallow fried the idlis.
Heat oil in a pan, add mustard seeds, when it splutters, add onion, ginger, garlic, green chillies and curry leaves.
Saute until onions turn light brown. Add chopped tomatoes, salt needed and all the spice powder mentioned under “spice powder”.
Cook on medium heat until the tomatoes become mushy. You may add a tbsp of water, if the masala is too dry.
Add the fried idlies and mix well so that the idlis are well coated with the masala.
Garnish with coriander leaves and serve hot. Idlis are crispy on the outside and soft on the inside. It taste great with the masala.
Enjoy making this healthy shallow fried Kaima idli for breakfast or dinner or even as a tea time snack.
Note – You can also add chopped capsicum along with tomatoes.
You might like my Idli Upma recipe and chilli dosa recipe.
Do try it and give me your feedback. Thank you for visiting Padhuskitchen.
I make this stir fried idlis often.I also add sambar masala to this preparation as it lends d idlis a perfect taste n flavour.thanx for posting d recipe.
I tried this today. Idly got stuck to the pan. does it means I didn't refrigerate it enough?
Yes or your idli might be sticky otherwise it will not stick to the pan. Also be a little generous in adding oil.
Any suggestions on what this can be had with?Sambhar or khurma?
This tastes good as such. You don't need side dish for this.
Padhu can you please tell me the difference between deep and shallow frying? How to do and what are their outcomes?
Wikipedia defines deep frying as "Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, most commonly oil, rather than the shallow oil used in conventional frying, done in a frying pan.
Shallow fried dishes are healthier than deep fried ones. Outcomes – usually deep fried are more tastier but I personal prefer shallow frying.
Tried with rava idli shallow fried in ghee and it came out well . Thanks so much for the recipe 🙂
Hi mam. Thank you for this wonderful recipe. One small doubt. I do not like to eat tomota as such. So can I replace tomato with tomato paste in this recipe?
Yes, you can use.
Can i freeze the idlis for 30 minutes instead of refrigeration of 2 hours?