Kaima Idli

     Its my long term wish(!) to try Kaima idli at home. Have googled many sites for the recipe, finally got the best recipe from one of my co-blogger's site. Luckily i got some left over idlies immediately by next day. But still i was in hesitation and a thing which pulled me back was, i thought idly will absorb lot of oil. But its 100% FALSE. Quantity of oil which i used for deep frying was in same quantity, even after frying it. Thanks God ! Finally, i prepared my very favorite dish and it was yummylicious too !!!

    OMG! its my 275th post ! How did i forget it :-( very bad memory !!!

ALL YOU NEED:

Left over idlies	7 Nos.
Sliced Onion	1 No.
Chopped Tomato	2 Nos.
Chopped beans	1/2 cup
Ginger Garlic	1 spoon
Tomato Ketchup	1 tbsp
Red Chilli powder	1 1/2 tsp
Coriander Powder	1 tsp
Diced Capsicum	6 Nos.
Coriander leaf	1/4 cup
Mustard	1 tsp
Salt	To Taste
Oil	Deep Fry

METHOD:
     Dice the left over idlies and deep fry it till it turns golden brown. Keep a pan, heat a spoon of oil and add mustard. Once it splutters, add sliced onion, saute it well. Now add ginger garlic paste, do fine sauting until raw smell goes off. Its time to add chopped tomato. Saute it well with red chilly powder, coriander powder and pinch of salt. Now add chopped beans and let it get cooked. Now add diced capsicum and tomato ketchup, fry for just 2 mins. Add the fried idlies just 10 mins before you serve and do a soft stir. If you like to have crunchy feel, add idli just a min before you serve. Garnish with coriander leaf and serve hot with raita.

    Can you see the nice golden brown colored omapudi in the image, in general i love the little browned snack all time, which is 100% false, actually i burnt it slightly :P

Note: Leftover idlies should be refrigerated, just to avoid oil absorption. Actually the original recipe has green peas instead of beans.

♬ Sangeetha♡Nambi ♬