Vegetable Kaima Idli
This is a simple and quick dish made with leftover idlis. It can be had as a snack or even for dinner.
| Servings | Prep Time |
| 1people | 10minutes |
| Cook Time |
| 15minutes |
|
|
Ingredients
- 3 Leftover idli
- 1 big onion
- 2 medium size tomato
- 1/2inch piece Ginger
- 1 green chillifinely chopped
- 3cloves garlicfinely chopped
- Oil for frying the idlis
- Saltneeded
Spice Powder
- 1/4 tsp Turmeric powder
- 3/4 tsp chilli powder
- 2 tsp coriander powder
- 1/2 tsp Garam masala powder
For the seasoning
- 1 tbsp Oil
- 1 tsp Mustard seeds
- Curry Leavesa sprig
For Garnishing
- 1tbsp coriander leavesfinely chopped
Instructions
- Refrigerate the idlis for 2 hours to prevent it from sticking to the pan when frying. Then cut the idlis into medium sized pieces.
- Cut onion lengthwise and chop tomatoes. Finely chop ginger, green chillies and garlic. Keep everything ready.
- Heat oil in a pan/kadai and fry the idlis on medium heat until golden brown. It is usually deep fried but we shallow fried the idlis.
- Heat oil in a pan, add mustard seeds, when it splutters, add onion, ginger, garlic, green chillies and curry leaves.
- Saute until onions turn light brown. Add chopped tomatoes, salt needed and all the spice powder mentioned under “spice powder”.
- Cook on medium heat until the tomatoes become mushy. You may add a tbsp of water, if the masala is too dry.
- Add the fried idlies and mix well so that the idlis are well coated with the masala.
- Garnish with coriander leaves and serve hot. Idlis are crispy on the outside and soft on the inside. It taste great with the masala.
- Enjoy making this healthy shallow fried Kaima idli for breakfast or dinner or even as a tea time snack.
Recipe Notes
You can also add chopped capsicum along with tomatoes.
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