Kaima Idli, Tamilnadu Style fried Idli

Kaima-idli

Kaima Idli was made famous by Saravana Bhavan in Chennai. They took the left over idlies and did a make over by frying the idlies and tossing the fried idlies in a tangy sauce. Its such a hit. The concept of deep frying the idlies is genius. This recipe is good for parties and its a kids favorite. Do try it for your kids. They would love it.

Here is the recipe for idli batter
Here is another post of idli batter making – Tips and Tricks

We will be using day old idli for this recipe. Fresh idlies are very soft and does not work well in this recipe. Use idlies that are stored at least over-nite in the refrigerator. They will become a little dry and firm. Cold idlies are easy to handle. Cut each idli into four big pieces. They will shrink a little when fried. Heat oil in a pan until really hot. Hot oil is the key to get crispy idlies and are not very oily. Drop the idlis in oil. Do not try turning the idlies as soon as they hit the oil. They will break. Just leave them for a minute. They will bubble a lot in the beginning.

kaima-idli-fry

After a minute, the bubbles would slowly reduce and the idlies will take on a slight golden color on the corners. Do not fry till they are deep golden. They will become very crunchy. You just need the outer part of the idli to be crunchy and the inside to be still a little soft. So remove the idlies when the corners are golden and the surface is starting to take on colour. Its more of a personal preference. If you want a deep golden colour on your idlies, go ahead and fry a little more. Remove from heat and drain on paper towels.

kaima-idli-deep fry

Now lets make a masala sauce to coat the idlies. Heat oil in a pan and add in the fennel seeds, crushed ginger and curry leaves. Wait for the curry leaves to become crisp. Add in the diced onions and capsicum. Add in the green chillies. Saute briefly for a minute until the onions are soft. Add in the turmeric powder and the red chilli powder. Add in the salt. Fry for a minute.

kaima-idli-onion

Run the tomatoes in a mixie to a puree. Add it to the pan.

kaima-idli-tomato

Add in a teaspoon of tomato ketchup. Fry till the tomatoes are cooked. Add in the fried idlies, spring onions and coriander leaves. Toss well to combine. Remove from heat.

kaima-idli-coriander-leaves

Serve with raita.

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kaima-idli-1

Kaima Idli, Tamilnadu Style fried Idli

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4 from 2 reviews

Recipe for Kaima Idli- Fried Idli tossed in an onion capsicum masala. Tamilnadu Saravana bhavan style fried idli recipe. With step by step pictures.

  • Total Time: 30 mins
  • Yield: 2 servings 1x

Ingredients

Scale

For fried idlies

  • 5 idlies
  • 250 ml vegetable / sunflower oil

For the masala

  • 2 teaspoon vegetable oil
  • 1/2 teaspoon fennel seeds
  • 1 inch piece ginger, minced
  • 2 sprigs curry leaves
  • 1 onion, diced
  • 1/2 of a capsicum, diced
  • 3 green chillies, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 2 tomatoes
  • 1 teaspoon tomato ketchup
  • 4 spring onions, chopped
  • 2 sprigs coriander leaves, chopped

Instructions

  1. Cut each idli into 4 pieces. Heat oil in a pan and add the idlies to the hot oil. Fry till golden. Remove and drain on paper towels.
  2. Heat oil in a pan and add in the fennel seeds, crushed ginger and curry leaves. Wait for the curry leaves to become crisp. Add in the diced onions and capsicum. Add in the green chillies. Saute briefly for a minute until the onions are soft. Add in the turmeric powder and the red chilli powder. Add in the salt. Fry for a minute.
  3. Run the tomatoes in a mixie to a puree. Add it to the pan.
  4. Add in a teaspoon of tomato ketchup. Fry till the tomatoes are cooked. Add in the fried idlies, spring onions and coriander leaves. Toss well to combine.
  5. Remove from heat and serve hot with raita.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Brunch
  • Cuisine: Tamilnadu

kaima-idli

6 thoughts on “Kaima Idli, Tamilnadu Style fried Idli”

  1. Dear sugu sis.,
    Vanakkam. A rather lovely dish. Replaced the usual idli upma with kaima idli. It turned out too good. As you say it’s polished off…..I have had this in restaurants as fried idli. It used to leave me very thirsty. But this one is relatively light. Thanks for yet another delicious recipe. Keep going……..






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