Monday, April 15, 2013

Fried Idli - Kaima Idli

Fried Idli - Kaima Idli 

Preparation time: 5 minutes
Cooking time: 20 minutes


4-5 idlis (cut into small cubes)
1 onion
2 tomatoes
3-5 tsp Oil
Coriander leaves (to garnish)

  Grind coarsely

½ tsp fennel seeds
1 inch of ginger
3 garlic pods
1 ½ tsp chilli powder
1 tsp coriander powder

   To temper

1 tsp mustard seeds
1tsp urad dal
3-4 curry leaves

How to make it

  • Either deep fry the idli cubes or just roast it in a pan with little oil as shown in the picture. Keep aside.

  • Grind the items given with no water and keep aside.
  • In a kadai heat oil and temper items given. Fry chopped onions until transparent. Add the ground masala to onions. Fry till the raw smell goes-off.

  • Add chopped tomatoes. Cook till the oil separates out.

  • Now add the fried idlis and mix well. Garnish with coriander leaves.

  • Serve hot with onion raitha.


  • Refrigerate the idlis before frying. This helps to ease the deep frying process.
  • Adding green peas and capsicum enhances the taste.  Add just before adding the idlis.
  • Deep fried paneer cubes can also be used.
  • To grind the paste, first powder the fennel seeds follow by garlic-ginger and finally add chilli and coriander powder. Else the fennel seeds will not grind properly. Don’t add water to the powder.