Simple, easy and delicious hotel style Kaima Idli recipe with detailed step by step pictures. Low calorie version of Saravana Bhavan Style Kaima Idli video recipe. Learn how to make quick but extremely addictive kaima idli - best use of leftover idlis! Serve as snack or quick dinner with onion raita.
Chop 4 idlis into bite-sized cubes and set aside. The idlis should not too soft, that’s why it is better to use leftover idlis for this recipe.
In a pan heat 2 tablespoon oil. Add chopped idlis and spread them around.
Cook on low flame for 3-4 minutes until the bottom has crisped up. Gently flip them around.
Continue cooking on low flame until most of idli pieces are golden brown and crisp.
Remove onto a bowl and set aside. If the idli pieces are broken or soft at places, that is alright.
In the same pan heat 1 tablespoon oil. Add ½ teaspoon fennel seeds. As they splutter, add 10-12 curry leaves. Fry for a minute and then add 1 large onion finely chopped.
Cook on low flame until the onions are translucent and then add ½ teaspoon ginger garlic paste.
Fry for 2-3 minutes until there is no raw smell. Add 1 large tomato finely chopped.
Cook on low flame for 3-4 minutes until the tomatoes are mushy. Add spice powders – ¼ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ tablespoon Kashmiri red chilli powder, ½ teaspoon garam masala powder.
Cook the spice powders for a minute and then add ¼ cup capsicum.
Stir fry for 2-3 minutes. As the oil starts to ooze from the edges, add 1 tablespoon tomato ketchup and salt as needed for the masala.
Now add ¼ cup water and mix well.
In 2-3 minutes, the masala should be thick and in semi-gravy consistency.
Add shallow fried idli pieces. Gently mix well without further breaking the idlis or turning it to a mush. The idli pieces should be coated in masala and absorb the spices. Remove from heat.
Garnish with 2-3 tablespoon finely chopped coriander leaves.
Serve hot with onion raita!
Video
Notes
This recipe works well with leftover idlis, but if using fresh idlis make sure they are chilled for 30-60 minutes.
You can also deep fry the idli pieces if you want the closer to original version, but do keep in mind that the idli loses its crispness when mixed with masala anyway.
Adjust the spices as per preference.
Nutrition
Nutrition Facts
Kaima Idli | Hotel Style Kaima Idli Recipe
Amount per Serving
Calories
349
% Daily Value*
Fat
22
g
34
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
14
g
Sodium
701
mg
30
%
Potassium
353
mg
10
%
Carbohydrates
13
g
4
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
2
g
4
%
Vitamin A
1269
IU
25
%
Vitamin C
29
mg
35
%
Calcium
44
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.