Kaima Idlies

Kaima Idlies - Vidya Pai
Ingredients
Leftover idli 4-5
Onion 1
Tomato 2
Green chilli 2
Capsicum 1/2
Green peas (frozen) 3 tblsp
Ginger garlic paste 3/4 tsp
Red chilli powder 1 tsp
Pav bhaji masala 1 tsp
Coriander seeds powder 1 tsp
Tomato sauce(optional) 1 tblsp
Salt as needed
Oil as needed
Coriander leaves, chopped 2 tblsp
Curry leaves 1 sprig
Fennel seeds/ cumin 3/4 tsp

Method

If you are going to make this in the evening/night, refrigerate the idlies from morning. This is for easy deep frying. It absorbs less oil if we refrigerate. The cut into bite sized pieces as shown in the picture.1-kaima-idli
Cut onion length-wise, chop tomatoes finely, capsicum into thin short strips. I used frozen peas, you can use any cooked peas in place of it. Deep fry the idli pieces in hot oil until crisp and golden brown. Set aside in kitchen towel. Heat a kadai with 2 tsp of oil and pop the fennel seeds and add curry leaves.2-kaima-idli
Fry onion till transparent and add ginger garlic paste. Fry for a minute. Add chopped tomatoes and salt.3-kaima-idli
Fry till it gets mushy. Add green peas and capsicum to it and fry fro 2 more minutes. Add chilli powder, daniya powder and pav bhaji masala. Add tomato sauce and fry until all masalas blend well.4-kaima
Add the fried idlies and toss well.5-kaima
Add 1/4 cup water and boil in high flame, mix well and garnish with the chopped coriander leaves. Transfer to the serving bowl.