Simple, easy and delicious hotel style Kaima Idli recipe with detailed step by step pictures. Low calorie version of Saravana Bhavan Style Kaima Idli video recipe. Learn how to make quick but extremely addictive kaima idli - best use of leftover idlis! Serve as snack or quick dinner with onion raita.
Kaima Idli is an extremely addictive recipe made with leftover idlis and it in fact is one of the best ways to get rid of a day old idlis that no one wants to eat! Idli is a humble dish made with fermented rice and lentil batter, one of the healthiest breakfast recipes from South India. With leftover idlis, there are many ways to convert them into something delicious – like Idli Upma, Chilli Idli and then this Saravana Bhavan hotel style Kaima idli too!
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Kaima means mince and although the idlis are not minced in this recipe, they are roasted and then stir-fried in spices & masala making for a much flavorful dish. In hotels, this dish is quite popular and is usually made with deep fried idli pieces. I avoid deep-frying at all costs unless absolutely necessary, so this recipe is my take on making a low calorie kaima idli that’s still very delicious. I pan roast or shallow fry the idlis until golden brown. And another easy option is use an air fryer to fry the idlis. With the pan-fried method, the idlis will not retain the shape much but that’s the beauty of this kaima idli recipe. The idli pieces soak up all the masala and are so flavorful. It can be served as a snack or even a quick dinner!
Ingredients
Idlis, preferably leftovers that have been stored in fridge for a few hours work wonderfully well for this recipe, especially if they are to be shallow-fried with minimal oil in a pan.
Onions and Tomatoes, both finely chopped are used to make the base of the kaima idli recipe.
Ginger Garlic Paste is a must and makes the onion tomato masala so flavorful.
Spice Powders like Turmeric Powder, Coriander Powder, Kashmiri Red Chilli Powder and Garam Masala Powder are used to flavor the fried idli recipe.
Tomato Ketchup is essential for this recipe, it makes for an intense tomato flavor, bright color and also add a tinge of sweetness to the base of the recipe.
Fennel Seeds are the only whole spice used in the recipe but flavor-wise, Curry Leaves are a must too!
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
Chop 4 idlis into bite-sized cubes and set aside. The idlis should not too soft, that’s why it is better to use leftover idlis for this recipe.
In a pan heat 2 tablespoon oil. Add chopped idlis and spread them around.
Cook on low flame for 3-4 minutes until the bottom has crisped up. Gently flip them around.
Continue cooking on low flame until most of idli pieces are golden brown and crisp.
Remove onto a bowl and set aside. If the idli pieces are broken or soft at places, that is alright.
In the same pan heat 1 tablespoon oil. Add ½ teaspoon fennel seeds. As they splutter, add 10-12 curry leaves. Fry for a minute and then add 1 large onion finely chopped.
Cook on low flame until the onions are translucent and then add ½ teaspoon ginger garlic paste.
Fry for 2-3 minutes until there is no raw smell. Add 1 large tomato finely chopped.
Cook on low flame for 3-4 minutes until the tomatoes are mushy. Add spice powders – ¼ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ tablespoon Kashmiri red chilli powder, ½ teaspoon garam masala powder.
Cook the spice powders for a minute and then add ¼ cup capsicum.
Stir fry for 2-3 minutes. As the oil starts to ooze from the edges, add 1 tablespoon tomato ketchup and salt as needed for the masala.
Now add ¼ cup water and mix well.
In 2-3 minutes, the masala should be thick and in semi-gravy consistency.
Add shallow fried idli pieces. Gently mix well without further breaking the idlis or turning it to a mush. The idli pieces should be coated in masala and absorb the spices. Remove from heat.
Garnish with 2-3 tablespoon finely chopped coriander leaves.
Serve hot with onion raita!
Recipe Notes
- This recipe works well with leftover idlis, but if using fresh idlis make sure they are chilled for 30-60 minutes.
- You can also deep fry the idli pieces if you want the closer to original version, but do keep in mind that the idli loses its crispness when mixed with masala anyway.
- Adjust the spices as per preference.
Top Tip
If you are planning to make this kaima idli recipe, I would urge you to make some extra idlis in the morning and keep them refrigerated so that it becomes easier to chop & shallow-fry them.
As the chopped idlis are shallow fried, they can tend to stick to the pan, get broken or not get evenly roasted on all sides. This is perfectly fine for this recipe and true to its name, kaima (mince) idli need not have perfect cubes of golden fried idlis.
For a much flavorful kaima idli recipe, the masala should be juicy and be enough to coat all the idli pieces. At the same time, if the masala is too runny, the idlis loose the shine and can become soggy. It is important to ensure that the masala is semi-gravy consistency and the oil is oozing out from the sides.
Substitutions & Variations
The authentic way of making kaima idli involves deep frying the idli pieces until golden brown but it also becomes a high calorie recipe and also, the idlis turn soft when mixed with masala anyway. You can choose to deep fry the idli if preferred.
Alternatively, another low-calorie option is to use the air fryer to crisp up the idli pieces. It takes about 2 teaspoon oil and 12 minutes at 190°C in a preheated air fryer. I prefer the stove top version that I have shared in the recipe as the idlis are neither too crispy nor too soft.
Additional chopped vegetables like carrots and green peas can also be added if preferred, cooked along with tomatoes.
Using tomato ketchup provides an intense tomato flavor and also a tinge of sweetness perfect for this recipe, alternatively it can be replaced with an additional small tomato and ¾ teaspoon sugar if needed.
Storage & Serving Suggestions
Kaima Idli is best served hot with a side of onion raita as a quick snack or even light dinner. It doesn’t taste good when stored in fridge and is best consumed immediately after preparing. However, leftover idlis can be shallow fried as needed and the masala can be made ahead too.
Video Recipe
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📖 Recipe
Kaima Idli | Hotel Style Kaima Idli Recipe
Equipment
- Fry Pan
- Air Fryer optional
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 4 Idlis preferably leftover & chilled
- 1 Large Onion Finely Chopped
- 1 Large Tomato Finely Chopped
- ¼ cup Capsicum Finely Chopped
- ½ teaspoon Ginger Garlic Paste
- 3 tablespoon Oil
- ½ teaspoon Fennel Seeds
- ½ tablespoon Kashmiri Red Chilli Powder
- 1 teaspoon Coriander Powder
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Garam Masala Powder
- 1 tablespoon Tomato Ketchup
- ¼ cup Water
- 3 tablespoon Coriander Leaves Finely Chopped
- Salt as needed
Instructions
- Chop 4 idlis into bite-sized cubes and set aside. The idlis should not too soft, that’s why it is better to use leftover idlis for this recipe.
- In a pan heat 2 tablespoon oil. Add chopped idlis and spread them around.
- Cook on low flame for 3-4 minutes until the bottom has crisped up. Gently flip them around.
- Continue cooking on low flame until most of idli pieces are golden brown and crisp.
- Remove onto a bowl and set aside. If the idli pieces are broken or soft at places, that is alright.
- In the same pan heat 1 tablespoon oil. Add ½ teaspoon fennel seeds. As they splutter, add 10-12 curry leaves. Fry for a minute and then add 1 large onion finely chopped.
- Cook on low flame until the onions are translucent and then add ½ teaspoon ginger garlic paste.
- Fry for 2-3 minutes until there is no raw smell. Add 1 large tomato finely chopped.
- Cook on low flame for 3-4 minutes until the tomatoes are mushy. Add spice powders – ¼ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ tablespoon Kashmiri red chilli powder, ½ teaspoon garam masala powder.
- Cook the spice powders for a minute and then add ¼ cup capsicum.
- Stir fry for 2-3 minutes. As the oil starts to ooze from the edges, add 1 tablespoon tomato ketchup and salt as needed for the masala.
- Now add ¼ cup water and mix well.
- In 2-3 minutes, the masala should be thick and in semi-gravy consistency.
- Add shallow fried idli pieces. Gently mix well without further breaking the idlis or turning it to a mush. The idli pieces should be coated in masala and absorb the spices. Remove from heat.
- Garnish with 2-3 tablespoon finely chopped coriander leaves.
- Serve hot with onion raita!
Video
Notes
- This recipe works well with leftover idlis, but if using fresh idlis make sure they are chilled for 30-60 minutes.
- You can also deep fry the idli pieces if you want the closer to original version, but do keep in mind that the idli loses its crispness when mixed with masala anyway.
- Adjust the spices as per preference.
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