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Wednesday, July 3, 2019

Kaima idly - restaurant style

Welcome back to jiyas delicacy blogging, today I am going to share a recipe with the boring idly. Once upon a time, I used to have this kaima idly in chennai frequently, one of my favourite dishes. Whenever I go to restaurant I buy kaima idly or chilly parotta. This recipe is healthy as well as tasty. Usually the idly is deep fried, but I have just toasted it.


  • Idly - 10
  • Onions-2 finely chopped
  • Tomato- 4 finely chopped
  • Capsicum - 1 finely chopped
  • Green peas - 1 cup
  • Chilly powder -1 tsp
  • Kashmiri chilly powder - 1 tsp
  • Biryani masala - 1 tsp
  • Salt
  • Oil
  • Water
  • Coriander leaves
  • Green chilly - 2 slitted
  • Fennel seeds - 1 tsp
  • Curry leaves
  • Ginger garlic paste - 1 tsp


  • Take the idlies and refrigerate for sometime, then take it and cut them into small cubes.
  • In a dosa tava, place the cubes and toast them by adding few spoons of oil.
  • Take them in a bowl and keep it aside.
  • Heat oil in a pan, add fennel seeds, curry leaves, green chilly and fry them.
  • Add the onions and fry them nicely.
  • Add ginger garlic paste and sauté until the raw smell vanishes.
  • Add the tomatoes and salt.
  • Close and cook until the tomatoes become mushy.
  • Now add the capsicum and peas. Add the spice powders and allow it to cook.
  • Close and cook until the masala is cooked well .
  • Open and stir the masala, add little bit water to it. Let it boil a bit.
  • Now add the toasted idlies and give a good stir. 

  • Garnish with coriander leaves and serve hot.

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