Kaima Idli

Kaima idli is one of the specialty dish in vegetarian restaurants. The last time I had it at the restaurant was not that great. So tried reproducing it at home. Most of the recipes called for deep fried idlis. Because I make them for dinner I prefer the dish to be made with less oil. So I baked them and that didn't alter the taste. If you prefer deep frying its fine too and as the idlis are frozen, they don't usually break or absorb much oil. You can deep fry the chopped frozen idlis until golden brown. This can be served as packed lunch recipe or snack for kids. Either use left-over idlis or make them ahead and freeze.

INGREDIENTS :
Serves 2

8 Frozen idlis
3 Tbsp oil
1 Sprig curry leaf
1/2 Tsp fennel seeds
1/2 " Cinnamon stick
1 Green cardamom
2 Cloves
1 Big onion
1 Tsp ginger garlic paste
2 Small tomato
2 Green chilies
1/2 Small green bell pepper
1/2 Small red bell pepper
1/4 Cup green peas
1/4 Tsp turmeric powder
1/2 Tsp chili powder
1/2 Tsp fennel powder
1 Tsp sambar powder
1 Tsp tomato paste
1 Tbsp tomato ketchup
2 Tbsp chopped coriander leaves (optional)
Salt to taste

METHOD :

Cut the steamed idlis into small cubes and freeze them. When ready to make kaima idlis Preheat oven to 425 degrees F. Take the idli cubes and sprinkle 1tbsp oil all over, line them in a baking sheet and bake for about 20 minutes, 10 minutes on each side or until golden brown. Take care not to burn them.
Chop all the vegetables.
In a deep frying pan placed at medium heat, add the remaining 2 tbsp oil and fry the whole fennel seeds and curry leaves for 30 seconds. Then add the cinnamon, cardamom and cloves fry briefly and then chopped onion and saute until transparent and then add the ginger garlic paste and fry until raw smell is gone.
Then add the tomato paste, fry for a minute and then add chopped tomatoes along with some salt. Let the tomatoes cook and wilt.
At this point add the chopped bell peppers and peas. Mix and let cook for a minute or two.
Now add the spice powders and blend them well. To this add the tomato ketchup and mix well, check for salt and adjust seasoning according to your taste.
Add the baked idli to this and toss to coat completely.
Add 3/4 cup warm water increase heat and mix everything thoroughly until all water is absorbed.
Serve hot garnished with chopped coriander leaves.