Kaima idly

Serves-3

Ingredients:

• Leftover idlies- 6 to 7
• Onion-1
• Tomato-1
• Peas-1/4 cup
• Capsicum-1/2
• Green chilli-2
• Red chilli powder-1/2 tsp
• Turmeric powder-1/4 tsp
• Coriander powder-1 tsp
• Garam masala-1/4 tsp
• Tomato sauce-1 tsp
• Oil- 5 to 6 tbsp
• Ginger garlic paste-1 tsp
• Fennel seeds-1/2 tsp
• Curry leaves- few
• Coriander leaves- for garnish
• Salt- to taste

Method:

•  Refrigerate the left over idli for  few hours.
• Cut them into cubes and either deep fry or shallow fry them till they turn crisp.
• Now in a pan add oil followed by fennel seeds, gg paste,onion and Curry leaves.
• Once onion turns soft add tomato,capsicum and peas( I used frozen peas).
• Mix well and let it cook for 2 mins. Now add all the spice powders followed by tomato sauce and salt.
• Mix them well and cook for few more mins.
• Finally add fried idlies and coriander leaves and give a gentle mix.
• Serve hot with onion Raita.

Notes:

• Tastes best when served hot.
• I shallow fried the idli yet no compromise on taste.
• Refrigerating idli helps in less consumption of oil.
• You can make the masala well before time and finally before serving you can fry the idlies and mix  with masala.
• When cold idli looses it's crispy texture but still tastes good.
• You can add grated carrot also.
• If adding fresh peas cook them before you add.