7/27/2019 KAIMA IDLI RECIPE.doc

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KAIMA IDLI RECIPE

Published On 1:31 PM 46 comments 1

I had Kaima idli first time in Saravana bhavan, then 2 3 times in Madras !oodlands insome other name li"e, chilli idli or somethin# similar to that$ I have even attem%ted to tr& this athome$ 'ut dee% fr&in# the idlies !as m& main concern about the reci%e !hen I sa! this reci%e at

Lavis blog$ (ot that I !ont dee% fr& the idlies, but I could not %ro%erl& dee% fr& m& idli$ It !as

so soft to dee% fr& and al!a&s #ot stuc" to the ladle$ So I dro%%ed the idea of tr&in# at home$ 'utthat !as lon# time bac"$ (o! since !e come to learn fe! basic "itchen tric"s, I tried this a#ain$ I

refri#erated the left over idlies before dee% fr&in# and the dee% fr&in# %art !as totall& mess

free$It came out cris%& and #olden in colour$

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I !anted it s%ic& and loo" more li"e the Saravana bhavan hotel st&le "aima idli, so added !hat

ever I could fi#ure out in the reci%e and the result !as ver& satisf&in#$ I am sure ever&bod&

!ould en)o& this as snac"$ If &ou are ma"in# for &our "id, tr& to s"i% chillies and add more oftomato "etchu% or sauce to match their taste$

Kaima idli Recipe

Pre% *+oo"in# time : 3 mins Serves : 1-2

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Ingredients

.eftover idli 4-

Onion 1/omato 2

0reen chilli 2

+a%sicum 12

0reen %eas froen 3 tbls%

0in#er #arlic %aste 34 ts%

5ed chilli %o!der 1 ts%

Pav bha)i masala 1 ts%

+oriander seeds %o!der 1 ts%

/omato sauceo%tional 1 tbls%

Salt as neededOil as needed

+oriander leaves, cho%%ed 2 tbls%

+urr& leaves 1 s%ri#

ennel seeds cumin 34 ts%

Method

1$ If &ou are #oin# to ma"e this in the evenin#ni#ht, refri#erate the idlies from mornin#$

/his is for eas& dee% fr&in#$ It absorbs less oil if !e refri#erate$ /he cut into bite sied

%ieces as sho!n in the %icture$

2. +ut onion len#th-!ise, cho% tomatoes finel&, ca%sicum into thin short stri%s$ I used froen

%eas, &ou can use an& coo"ed %eas in %lace of it$ 7ee% fr& theidli%ieces in hot oil untilcris% and #olden bro!n$ Set aside in "itchen to!el$ 8eat a "adai !ith 2 ts% of oil and %o%

the fennel seeds and add curr& leaves$

http://www.rakskitchen.net/2010/05/home-made-ginger-garlic-paste-and-peas.htmlhttp://www.rakskitchen.net/2010/07/idly.htmlhttp://www.rakskitchen.net/2010/07/idly.htmlhttp://www.rakskitchen.net/2010/05/home-made-ginger-garlic-paste-and-peas.htmlhttp://www.rakskitchen.net/2010/07/idly.html

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3$ r& onion till trans%arent and add #in#er #arlic %aste$ r& for a minute$ 9dd cho%%ed

tomatoes and salt$

4$ r& till it #ets mush&$ 9dd #reen %eas and ca%sicum to it and fr& fro 2 more minutes$ 9dd

chilli %o!der, dani&a %o!der and %av bha)i masala$ 9dd tomato sauce and fr& until allmasalas blend !ell$

$ 9dd the fried idlies and toss !ell$

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6$ 9dd 14 cu% !ater and boil in hi#h flame, mi !ell and #arnish !ith the cho%%ed

coriander leaves$ /ransfer to the servin# bo!l$

Notes

Deep frying the idlies is optional, but it gives the idli nice colour and it

helps to hold the shape. If the idlies are not refrigerated, the idli pieces get stuck to the laddle

while frying. So make sure to refrigerate the idlies.

You can replace the pav bhaji masala withgaram masala powdertoo.

Its really spicy, so adjust the spiciness according to your taste.

If you eat immediately then it will be crunchy and juicy as well. but if later,

then it will be only juicy, still tastes great!

If you want you can skip tomato sauce and add a tsp of lemon juice. ut i

love the sweetness from the sauce.

apsicum and green peas helps in reducing the heat while eating.

Do not boil for long time after adding water. "ust bring to boil in high

flame and mi# well.

http://www.rakskitchen.net/2012/11/garam-masala-powder-recipe.htmlhttp://www.rakskitchen.net/2012/11/garam-masala-powder-recipe.html

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$%& cup water in last step is appro#imate. If you feel its very dry, you can

add more to make the gravy loose and coat the idlies well.