Idli 65 | Kaima Idli

My mom used to make this Idli 65 for evening snack or dinner during my school days, when there are leftover idlis from breakfast. She used to fry the idli pieces in oil and toss it along with the prepared masala. When served hot, it tastes so yummy. Me and my sister used to fight for the leftover scrapings from the pan.

In this recipe, I did not fry the idli pieces in oil. Instead, I used a non-stick pan and tossed the idli pieces generously (used about 3 tablespoons of oil) with oil until the edges became crispier. It still turned out to be great.

Servings : 2

Ingredients:

1. Big Idlis – 6 (cut into 1 inch cubes, approximately 1.5 cups)
2. Oil – 5 tablespoons
3. Cinnamon stick – 2 inches
4. Cloves – 4
5. Fennel seeds – 1 tablespoon
6. Onion – 3/4 cup (finely chopped)
7. Green chilli – 1 or 2 (according to spice level)
8. Ginger garlic paste – 1 teaspoon
9. Tomato puree – 1/2 cup
10. Turmeric powder – 1/4 teaspoon
11. Garam masala – 1/2 teaspoon
12. Dried Mint leaves – 1 tablespoon (or one handful fresh mint leaves)
13. Salt – as required
14. Coriander leaves – few sprigs

Method:

1. Cut the Idlis into 1 inch cubes and keep it ready. Click here for idli batter recipe. Heat 3 tablespoons oil in large non stick pan and saute the idli pieces on medium flame until the edges become crispier and start to change color. Do not saute the idlis continuously, as they tend to break. Gently turn them over after every 2 minute interval. Also do not crowd the pan, i.e., the contents should be in a single layer.

2. Transfer the contents to another bowl. Then in the same pan, heat 2 tablespoons oil, add cinnamon stick, cloves, fennel seeds, onion and saute until the onions turn golden brown in color. Next add the ginger garlic paste along with green chilli and saute until the raw smell of the ginger garlic paste goes off.

3. Now add the tomato puree, turmeric powder, garam masala, salt and saute for few seconds. Note that idli will already contain salt. Hence add salt only for the masala.

4. Then add 1/2 cup water along with dried or fresh mint leaves and allow the masala to simmer for 10 minutes. After 10 minutes the masala becomes thicker, and now is the time to add the pan fried idlis.

5. Toss them gently until all the idli pieces are coated with the masala and garnish with coriander leaves. Serve hot!