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.