Kaima Idli

                              

Do you like spicy food & don't like to waste leftovers? Then this post is just for you ;). I don't like to waste leftover idlies, so I always refrigerate them and then make kaima idli, chilli idli, Manchurian idli, idli upma or podi idly. 

Kaima idli tastes so yummy, actually it doesn't taste like idli at all. The masala which we blend with the idli and cook is lip smackingly good. Onion raita is the best side as it helps to cool down the spice in the recipe. I'm sure everyone will love this recipe. If you are making for kids avoid green chillies and add more tomato ketchup. Here you go with the recipe.
                            

Ingredients 

• Leftover idlies - 5-9
• Onion (finely chopped) - 1
• Tomato (finely chopped) - 2
• Green chillies (slit into two half) - 2
• Green peas - 4tbsp 
• Ginger garlic paste - 1/2tsp
• Red chilli powder - 1tsp
• Pav bhaji masala - 1tsp
• Coriander powder - 1tsp
• Tomato ketchup - 2tbsp
• Coriander leaves (finely chopped) - 2tbsp
• Curry leaves - 1 sprig 
• Fennel seeds - 1/2tsp
• Salt as needed 
• Oil as needed 

Method 

• Refrigerate the idlies (This will help in easy deep fry, absorbs less oil, doesn't stick in the laddle while frying). Cut idlies into small pieces.
• Deep fry the idly pieces in hot oil until crispy, golden brown color. Set aside in a paper towel to remove excess oil.
• Heat kadai with oil, pop the fennel seeds and then add curry leaves.
• Add green chillies, chopped onion fry till transparent pink color, then add ginger garlic paste fry till raw smell goes. 
• Add chopped tomato and salt. Cook till mushy. 

                                  

• Add green peas, fry for 2 minutes. Then add chilli powder, coriander powder, pav bhaji masala. Add tomato sauce and fry until all masala blends well with each other.
• Add fried idlies and toss well. Then add 1/4 cup of water and bring it to boil at high flame. Then switch off.

                             

• Mix well and garnish with coriander leaves. 
• Serve it hot with onion raita. 

Tips

• Deep frying is optional. It gives nice color and helps in holding the shape.
• You can replace pav bhaji masala with garam masala. 
• You can add chopped capsicum which also enhance the flavor.
• Don't boil for long time after adding water.
• 1/4 cup of water is approximate measurement which will help to coat the idlies well with the masala.