Chilli Idli or Kaima Idli is one easy recipe with leftover idlis. can be served as a snack or breakfast along with Onion Raita.
When life gives you idli, go ahead and make some chili idli. It is an easy snack to prepare with leftover idlis. Hotel Saravana Bhavan Chilli Idlis are very famous worldwide. This recipe is an inspiration from the same.
It uses the easily available ingredients along with the season fresh green peas.
So the next time when you have leftover idlis, without thinking please store them in the fridge , Awesome Kaima idlis could be prepared out of those leftover idlis.
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Chilli Idli
Kaima Idli is one easy recipe with the leftover idlis. When I was a kid I personally don’t eat idli. Just after marriage, I started eating idli. Those who hate idli will also love this Kaima idli. That is the specialty of this dish. It is also called as Chilli idli in some restaurants.
This will be a great after school snack to the kids or an easy breakfast for a busy morning. Kaima Idli tastes best when served with onion raita.
Ingredients for Chili Idli
Idli
Idli is the most important ingredient for Kaima Idli. Avoid using fresh hot idli. We need the idlis firm so use a day old idli. Or refrigerate the idlis for 2 hours and then use. If the idlis are firm while we fry it will get crisp quickly and stay firm.
Onions, Tomato , Capsicum
Onion, Tomato, and Capsicum are the most common ingredients. While for a restaurant-style Kaima idli they use onions and Capsicum in cubes and Tomato Puree. This gives these perfect Juicy texture. We can also use the same or we can use the home-style chopping.
We can also use Tomato Ketchup a little for the rustic restaurant flavor.
Green Peas
Use fresh or frozen peas as per the availability. It gives a nice taste and flavour to the dish,
Ginger Garlic paste
Use can either use gingergarlic paste or crushed ginger and garlic. While I always prefer the crushed ones over the paste as it gives the real taste and delight.
Spice Powders
I use the regular Chilli powder, Garam Masala, Pepper powder, Turmeric powder, and Salt to flavor the chili idli.
Sugar
Sugar is a must as it takes out and balance the flavors.
Coriander Leaves
We garnish the Kaima idli with coriander leaves and Lemon juice for the extra restaurant touch.
Serving Suggestions:
Chilli Idli goes well with Simple Onion Raita. t tastes good by itself but we serve it with raita for the extra punch with a dash of lemon.
If you have some leftover idlis from the breakfast we can prepare Kaima idli for the evening tiffin.
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How to Prepare Chili Idli, Pictorial
1)Take a Kadai and add oil. Once the oil becomes hot add in mustard and cumin seeds. Once it splutters add in Curry leaves.
2)Now add in the chopped onion and fry till it becomes golden brown
3) Now add in the ginger garlic paste and fry till the raw smell leaves. Keep the stove in medium flame otherwise, the ginger garlic paste might get burnt.
4) Now tomato puree.
5)Add in the Chilli powder and coriander powder.
6)Add in the required salt.
7)Now add the cooked green peas and chopped capsicum.
8)Saute it well for about 1 min.
9) Now add in ½ cup water. Now cook in high flame for about 3-5 mins or till the water gets evaporated. Adjust this according to your taste. You can leave it as a gravy or dry completely.
10)Meanwhile chopped the reserved idlis as cubes. And deep fry in hot oil till it becomes crisp.I used Idhayam mantra ground nut oil to prepare the crispy paneer balls.
11)Now add the fried idlis in the cooked masala.
12)Fry for about 2 mins and garnish with coriander leaves.
Tips to prepare the best ever Chilli Idli
- Refrigerate the idlis overnight for about 4 hours otherwise, the idlis might get stick to the bottom of the pan while frying.
- You can even add 2 tsp of chili powder if you prefer it spicier.
- 1 tsp Curd could also be added if you prefer it tangy.
- Serve hot and crisp Kaima idli by garnishing with Lemon.
- Bake at a preheated oven at 190 Deg C for about 10 mins if you wanted to skip the deep frying
Pro Tip: Use Tomato Ketchup or Sugar this will balance the taste and bring the restaurant-style taste.
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📖 Recipe
Kaima Idli | Chilli Idli
Ingredients
- ½ cup Onion chopped finely
- ⅓ cup Tomato pureed
- 2 Green chili
- Chilli powder - 1 tsp
- Coriander powder - 1 tsp
- Garam masala powder - 1 tsp
- Ginger garlic paste - 1 tsp
- Capsicum – 1 finely chopped
- Green peas – ½ cup
- Idli – 6 nos
- Salt - as needed
- Coriander Leaves – as required for garnishing
- Water – ½ cup
To Temper:
- 1 tsp Mustard
- 1 tsp Cumin seeds
- 1 Spring Curry Leaves
- 1.5 tbsp Oil
Instructions
- Take a Kadai and add oil. Once the oil becomes hot add in mustard and cumin seeds.Once it splutters add in Curry leaves.
- Now add in the chopped onion and fry till it becomes golden brown
- Now add in the ginger garlic paste and fry till the raw smell leaves. Keep the stove in medium flame otherwise, the ginger garlic paste might get burnt.
- Now add the tomato puree. Add in the Chilli powder and coriander powder.
- Add in the required salt.Now add the cooked green peas and chopped capsicum.
- Saute it well for about 1 min.9) Now add in ½ cup water. Now cook in high flame for about 3-5 mins or till the water gets evaporated. Adjust this according to your taste. You can leave it as a gravy or dry completely.
- Meanwhile chopped the reserved idlis as cubes. And deep fry in hot oil till it becomes crisp.
- Now add the fried idlis in the cooked masala.
- Fry for about 2 mins and garnish with coriander leaves.
Video
Notes
- Refrigerate the idlis overnight for about 4 hours otherwise, the idlis might get stick to the bottom of the pan while frying.
- You can even add 2 tsp of chili powder if you prefer it spicier.
- 1 tsp Curd could also be added if you prefer it tangy.
- Serve hot and crisp kaima idli by garnishing with Lemon.
- Bake at a preheated oven at 190 Deg C for about 10 mins if you wanted to skip the deep frying
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.
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