Love idlis but tired of the same old breakfast routine? Then get ready to experience a delicious twist on a classic South Indian favorite: Crispy Kaima Idli! This Tamil-style recipe transforms leftover idlis into a crispy, flavorful delight, perfect as a snack or a unique side dish. Forget soggy, stale idlis – this recipe breathes new life into your breakfast leftovers, turning them into a satisfying and surprisingly addictive treat. The crunchy exterior contrasts beautifully with the soft, fluffy interior, creating a delightful textural experience. It’s a simple recipe that yields big on taste and requires minimal ingredients you likely already have in your pantry.
This recipe is incredibly versatile; you can adjust the spice level to your preference and even add some fresh herbs for an extra layer of flavor. Ready to transform your leftover idlis into a culinary masterpiece? Let's dive into the step-by-step process and discover the magic of Crispy Kaima Idli!
Tools Needed
- Iron pan
- Mixing bowl
- Blender
Ingredients
- Leftover Idlis: 5
- Cooking Oil: 2-3 tbsp
- Mustard Seeds: a pinch
- Fenugreek Seeds: 1 tsp
- Onion: 1 large (or 2 small)
- Ginger: 1 tsp
- Green Chilies: 2
- Curry Leaves: 1 sprig
- Turmeric Powder: a pinch
- Coriander Powder: 1 tsp
- Chili Powder: 1 tsp
- Garam Masala or Meat Masala
- Tomatoes: 2 medium
- Green Peas: 1/4 cup
- Green chilies: 1/2
- Salt
- Tomato Ketchup or Sauce: 1 tbsp
- Lemon Juice
- Water: 1/4 cup
- Cilantro
Step-by-Step Instructions
Step 1. Prepare Crispy Idlis
- Cut the leftover idlis into small pieces.
Step 2. Roast the Idli Pieces
- In an iron pan, heat 2-3 tablespoons of oil.
- Add the idli pieces and roast until golden brown. Using a non-stick pan will prevent oil absorption
Step 3. Make the Kaima Masala
- Heat oil in a pan, add mustard seeds and fenugreek seeds. Once they splutter, add chopped onions, ginger, green chilies, and curry leaves.
- Sauté until onions are translucent.
- Add turmeric powder, coriander powder, chili powder, and garam masala (or meat masala).
- Add blended tomatoes to the pan.
- Add green peas and chopped green chilies. Stir in salt.
- Add tomato ketchup or sauce (optional).
- Add lemon juice and 1/4 cup of water. Simmer until the sauce thickens.
Step 4. Combine and Garnish
- Mix the roasted idlis with the masala. Garnish with chopped cilantro.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Use slightly stale idlis for better results; they absorb less oil.
- Reduce heat to low while adding spices and simmering the sauce.
- Adjust the amount of chili powder based on your spice preference.
- Adding green peas and chilies is optional but it adds flavor and texture
- The tomato ketchup adds a tangy flavor, but can be omitted if preferred.
Nutrition
- N/A
FAQs
1. Can I use store-bought idlis for this recipe?
Absolutely! Store-bought idlis work perfectly. Just ensure they are slightly firm and not too soft.
2. What can I do if my Kaima Idlis are not getting crispy enough?
Make sure you're using enough oil and cooking them over medium heat for a longer time. Allow them to cook slowly to achieve maximum crispiness.
So there you have it – a simple yet incredibly satisfying way to repurpose leftover idlis. This Crispy Kaima Idli recipe is a testament to the versatility of South Indian cuisine, transforming humble leftovers into a delicious and exciting snack or side dish. Enjoy this flavorful treat!