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.

Ingredients:

• 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

Method:

• 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.