Kaima Idli is deep fried Idli nicely cooked with fresh onion and tomato masala. This is one of the most popular dish in Hotel Saravana Bhavan. Idlis are deep fried and added to the spicy onion-tomato gravy with aroma rich Indian Spices. Sever this with Onion Raita.
Cook Time: 20mins
Serving Size: 4
- 3 Idli
- 1 Onion
- 2 Tomato
- ½ Ginger Piece
- 1 Green Chilli
- 3 Garlic Cloves
- Oil for frying the idlis
- Salt as required
- ¼ Teaspoon Thillai’s Erode Turmeric powder
- ¾ Teaspoon Thillai’s Guntur Chilli Powder
- 2 Teaspoon Thillai’s Nattu Malli Coriander powder
- ½ Teaspoon Thillai’s Garam Masala Powder
- 1 Tablespoon Oil
- 1 Tablespoon Water
- 1 Teaspoon Thillai’s Mustard Seeds
- 1 Spring Curry Leaves
- 1 Tablespoon Coriander leaves
- Cut the 3 idlis into medium sized pieces.
- Heat oil in a pan and fry the idlis on medium heat until golden brown. It is usually deep fried but you can also shallow fry the idlis.
- Heat 1 tablespoon oil in a pan, add 1 teaspoon mustard seeds, when it splutters, add chopped 1 onion, ½ ginger, 3 garlic, 1 green chillies and 1 spring curry leaves.>/li>
- Saute well until onions turn light brown. Add chopped 1 tomatoes, salt, ¼ Teaspoon Thillai’s Erode Turmeric powder, 3/4 Teaspoon Thillai’s Guntur Chilli Powder, 2 Teaspoon Thillai’s Nattu Malli Coriander powder and ½ Teaspoon Thillai’s Garam Masala Powder.
- Cook on medium heat until the tomatoes become mushy. Add 1 tablespoon 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 1 tablespoon coriander leaves and serve hot.
Enjoy making this healthy shallow fried Kaima idli for breakfast or dinner or even as a tea time snack.