Kaima idly | How to make Kaima idly

By Rabia Hamnah  |  5th Sep 2018  |  
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  • Photo of Kaima idly by Rabia Hamnah at BetterButter
Kaima idlyby Rabia Hamnah
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About Kaima idly Recipe

The masala is a hit in this recipe, it is lip smakingly good. This is best when served hot with some onion raita.

Kaima idly

Ingredients to make Kaima idly

  • Leftover idly-8
  • oil-1tblspn+ for frying
  • fennel seed-1spn
  • curry leaves-1sprig
  • onion-2chopped
  • Green chilli-1choppes
  • salt-to taste
  • sugar-1/2spn
  • ginger garlic paste-1tblspn
  • chilli powder – 1 tsp
  • coriander powder-1tblspn
  • turmeric powder-1spn
  • Garamasala-1spn
  • tomato puree-1tblspn
  • tomato ketchup-2spn
  • peas-1cup
  • coriander leaves-for garnishing
  • lemon juice-to taste

How to make Kaima idly

  1. Store your leftover idlies in fridge for 4-6hours.Cube your leftover idlies and deep fry them in hot oil till golden. Drain them in some paper towel.
  2. Now make the masala. Heat oil and add in some fennel and curry leaves.
  3. Now add in onions, green chillies and cook them for a couple of mins till they turn golden.
  4. Now add in salt and sugar and mix them well.
  5. Add in ginger garlic paste and cook them for a min.
  6. Add in chilli, coriander, turmeric, garam masala powder and mix well. Add in tomato puree, tomato ketchup and cook them for 5 mins.
  7. Add in peas and cook them for 5 more mins. Pour in some water and mix them well.
  8. Add in the fried idly pieces and toss well with the masala. Press them firmly in the masala and simmer for 5 more mins.
  9. Add in coriander leaves and lemon juice. Mix them around. Serve immediately with onion raita.

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