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.
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.
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.
Run the tomatoes in a mixie to a puree. Add it to the pan.
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.
Serve with raita.
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
- 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.
- 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.
- Run the tomatoes in a mixie to a puree. Add it to the pan.
- 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 and serve hot with raita.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Brunch
- Cuisine: Tamilnadu
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
- 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.
- 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.
- Run the tomatoes in a mixie to a puree. Add it to the pan.
- 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 and serve hot with raita.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Brunch
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/kaima-idli-tamilnadu-style-fried-idli/
I was inspired by this recipe when I saw this in Guy’s DDD show of Gatsby’s diner in Sacramento, California a long long time back. I have very minimally adapted the recipe. The beets are very meaty and have a textural bite to it. I have been making beet sliders ever since and it makes for a perfect brunch or a snack for parties. Here is how to make it.
I cook the beets with a little salt. Peel the skin of the beetroot using a vegetable peeler. Cut off both the ends. Cut the beetroot into 1/4 inch thick slices and toss them in a pressure cooker. Sprinkle some salt and add in quarter cup of water. Cook for 2 whistles and remove from heat. Wait for the pressure to settle naturally. Alternatively, you can steam the beetroot with some salt for fifteen minutes. Set aside.
We will make a scallion mayo to go with the sliders. Take a bowl and add in the mayo, scallions / spring onions (only the green part), ketchup, black pepper and hot sauce. Mix well. Scallion Mayo is done!
Take a pan and sprinkle it with olive oil. Place the boiled beetroot and roast the beetroot and thinly sliced onions until the onions start to brown. Roast on both sides – a minute on each side. Set aside. Toast the buns too!
Now assembling! Take a toasted bun and add in a layer of scallion mayo, top it with a slice of beetroot, onion and again top it with a little scallion mayo. Its done.
No one can beet the slider!
For cooking Beetroots
- 2 medium sized beetroots
- 1 teaspoon salt
- 1/4 cup water
For Scallion Mayo
- 2 sprigs scallions / spring onions
- 1 teaspoon ketchup
- 1 teaspoon hot sauce
- 2 tablespoon mayo
- 1/4 teaspoon cracked black pepper
Other Ingredients
- 1 Onion, Sliced
- 2 teaspoon oil
- 6 slider buns
- Peel the skin of the beetroot using a vegetable peeler. Cut off both the ends. Cut the beetroot into 1/4 inch thick slices and toss them in a pressure cooker. Sprinkle some salt and add in quarter cup of water. Cook for 2 whistles and remove from heat. Wait for the pressure to settle naturally.
- Alternatively, you can steam the beetroot with some salt for fifteen minutes. Set aside.
- Take a bowl and add in the mayo, scallions / spring onions (only the green part), ketchup, black pepper and hot sauce. Mix well. Set aside.
- Take a pan and sprinkle it with olive oil. Place the boiled beetroot and roast the beetroot and thinly sliced onions until the onions start to brown. Roast on both sides – a minute on each side. Set aside. Toast the buns too!
- Take a toasted bun and add in a layer of scallion mayo, top it with a slice of beetroot, onion and again top it with a little scallion mayo.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Brunch
- Cuisine: American
