Kaima Idli (Quick Breakfast from Left-over Idli)

Idli & Dosai are the common breakfasts in my house. I always have batter stocked in my fridge.  Or else I feel stuck especially on busy weekday mornings. The husband leaves early at around 8:15am and hence I stick to simple recipes for both breakfast and his lunchbox. I usually make do with leftovers from dinner,  prepare a subzi or gravy in the morning along with freshly cooked rice. Coming to Kaima Idli last week I prepared this as breakfast with leftover Idlis from previous night’s dinner. It turned out amazing. If there is one thing I miss the most here in London is the variety of typical south indian food that we get back home. Even though there few renowned South Indian Restaurants like Saravana Bhavan,Vasantha Bhavan somehow the authentic taste of our chutneys,sambar is definitely missing here. However that said there are few dishes which these restaurants manage to  recreate the exact same way how it is served in Tamilnadu.

Kaima Idli is one such drool worthy dish served here in Saravana Bhavan. I tried recreating the magic at home with less oil, with less spice and added ingredients based on our preference. It turned out awesome. For health reasons I didn’t deep fry the idli pieces . (Very rarely I take such decisions 😉 😉 So plz don’t judge me). Deep frying Idli pieces adds a great texture to the dish. Also I didn’t have saunf, frozen green peas handy in my kitchen. Do add them while you are making it. It brings the exact flavor as served in Restaurants.

Print Recipe

Kaima Idli (Quick Breakfast from Left-over Idli)

Course

breakfast, brunch, evening snack

Cuisine

south indian, tamil, tamilnadu

Prep Time

10

Cook Time

20

Servings

Ingredients

• 10 Idli Chop into cubes
• 2 onion Chop lengthwise
• 2 Tomatoes
• 1 capsicum
• 2 Green Chillies Slit it to two pieces
• 1 tbsp Ginger Garlic pieces finely chopped
• 4 tbsp Oil
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 tsp Turmeric Powder
• 1/2 tbsp Chilli Powder
• 1/2 tbsp Coriander Powder
• 1/2 tbsp Garam Masala Powder
• 1/2 tsp Mustard Seeds
• 2 tbsp Tomato Sauce/ Tomato Ketchup
• Corinader Leaves For Garnish

Course breakfast, brunch, evening snack Cuisine south indian, tamil, tamilnadu Prep Time 10 Cook Time 20 Servings Ingredients 10 Idli Chop into cubes 2 onion Chop lengthwise 2 Tomatoes 1 capsicum 2 Green Chillies Slit it to two pieces 1 tbsp Ginger Garlic pieces finely chopped 4 tbsp Oil 1/2 tsp salt 1/2 tsp sugar 1/2 tsp Turmeric Powder 1/2 tbsp Chilli Powder 1/2 tbsp Coriander Powder 1/2 tbsp Garam Masala Powder 1/2 tsp Mustard Seeds 2 tbsp Tomato Sauce/ Tomato Ketchup Corinader Leaves For Garnish

Instructions

1. Chop idli into chunks. Heat 2 tbsp Oil in a dosa tawa and pan fry the idli pieces until they are golden brown on all the sides (If you don't mind deep frying then go ahead. )
2. Chop 1 onion lengthwise, 2 small tomatoes, 1 capsicum and keep it aside. slit 2 green chilli, finely chop ginger & garlic.
3. Heat the remaining 2 tbsp oil in a wok or in kadai, add green chillies, ginger garlic pieces. Saute for a minute.
4. Add the remaining veggies and keep sauteing until onions become translucent & capsicum should have been half cooked by now
5. Add 1/2 tsp of salt, 1/2 tsp sugar, turmeric, 1/2 tbsp Chilli powder, 1/2 tbsp coriander powder, 1/2 tbsp garam masala powder and make sure these dry powders are mixed well with the veggies
6. At last add pan fried idlies & toss them gently
7. Donot add water. It will spoil the crispiness in idli
8. If you want the idlis to be slightly tangier, add 2 tbsp of tomato ketchup or tomato sauce. Mix it well with idlis. They add a lovely color to Kaima Idli. This step is totally optional. If you don't have sauce at home then just leave it as it is. Idli will still taste yumm 🙂
9. I didnt have frozen green peas but they add such a nice flavor to kaima idli. So do add it & finally garnish with coriander leaves