Kaima Idli recipe

Ingredients

Leftover idli	4-5
Onion	1
Tomato	2
Green chilli	2
Capsicum	1/2
Green peas (frozen)	3 tblsp
Ginger garlic paste	3/4 tsp
Red chilli powder	1 tsp
Pav bhaji masala	1 tsp
Coriander seeds powder	1 tsp
Tomato sauce(optional)	1 tblsp
Salt	as needed
Oil	as needed
Coriander leaves, chopped	2 tblsp
Curry leaves	1 sprig
Fennel seeds/ cumin	3/4 tsp

Method

1. If you are going to make this in the evening/night, refrigerate the idlies from morning. This is for easy deep frying. It absorbs less oil if we refrigerate. The cut into bite sized pieces as shown in the picture.
2. Cut onion length-wise, chop tomatoes finely, capsicum into thin short strips. I used frozen peas, you can use any cooked peas in place of it. Deep fry the idli pieces in hot oil until crisp and golden brown. Set aside in kitchen towel. Heat a kadai with 2 tsp of oil and pop the fennel seeds and add curry leaves. 
3. Fry onion till transparent and add ginger garlic paste. Fry for a minute. Add chopped tomatoes and salt. 
4. Fry till it gets mushy. Add green peas and capsicum to it and fry fro 2 more minutes. Add chilli powder, daniya powder and pav bhaji masala. Add tomato sauce and fry until all masalas blend well. 
5. Add the fried idlies and toss well. 
6. Add 1/4 cup water and boil in high flame, mix well and garnish with the chopped coriander leaves. Transfer to the serving bowl.