Tiffin Varieties‎ > ‎

Kaima Idly


Ingredients:

Left over idlis – 8

Ginger garlic paste – 1 teaspoon

Onion – 1 (thinly chopped lengthwise)

Tomato – 1 (finely chopped)

Corrainder leaves – 1 teaspoon (finely chopped)

Oil – for deep frying idli pieces

Cooked green peas – a handful

Tomato sauce – 2 teaspoons

Salt – ½ teaspoon

Powders:

Chilli powder – ½ teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – ½ teaspoon

Turmeric powder – ¼ teaspoon

Tempering:

Oil – 3 teaspoons

Mustard seeds – 1 teaspoon

Fennel seeds – 1 teaspoon

Curry leaves – 10

Method:

  1. Refrigerate idlis overnight or atleast 6 hours.
  2. Cut idlis into quarters and deep fry in hot oil until golden brown, keep aside.
  3. Heat oil for tempering and add ingredients mentioned under tempering.
  4. Add ginger garlic paste only mustard seeds splutter.
  5. Add onions and all powders mentioned, saute for a couple of minutes.
  6. Add chopped tomatoes and salt, saute until tomatoes melt and oil separates.
  7. Add cooked peas, saute for a minute and then add fried idlis and tomato sauce.
  8. Mix well, ensure the masala coates the idli pieces well.
  9. Garnish with coriander leaves and serve hot immediately (as the idli pieces tend to stay crisp only for a short while)

http://www.sowpernica-samayal.com/tiffin-varieties/kaima-idly?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1

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