Skip to main content

Chilli Idly/Kaima Idly


Today is the final day of blogging marathon#15 and the recipe is chilli idly,a super tempting dish in which leftover idlies can be used to get a tasty dish.I tasted the chilli idly in a restaurant couple of years ago in India,since then whenever I have left over idly make this one.In the original recipe idly pieces are coated in a batter and deep fried,instead I pan fried the mini idlies and used.Now off to the recipe....


 Ingredients


IngredientQuantity
Idly(cut into cubes)or mini idlies6nos.or 40pcs
Onion1no.(medium size)
Tomato 2nos.(medium size)
Ginger&garlic paste 11/2tsp
Green chilly3nos.
Red chilly powder1/2tsp
Coriander powder1tsp
Garam masala powder1/4tsp
Fennel seeds1/2tsp
Cashews(broken)2tsp
Lemon Juice1/2tsp
Curry leaves2sprigs
Coriander leavesto garnish
Salt to taste
Oil 4tbs

For the marinade 

IngredientQuantity
Chilly powder1/2tsp
Garam masala powder1/8tsp
Salt 1/2tsp
Corn flour 2tsp
Red food color(optional)a pinch
Oil 2tsp
Method 

                In a bowl mix the ingredients given for marinade and marinate the idly for 10 minutes.
Heat a dosa griddle,fry it with 2tbs of oil till golden and crisp.
Meanwhile heat a pan with remaining oil and crackle the fennel seeds,add the cashews,saute the onions,curry leaves and green chillies till transparent.Add the ginger and garlic paste and fry for a minute,follows the tomatoes and cook it mushy.
Now add in all the powders,give a mix,add little water,let it boil till it becomes thick and dry.Add the coriander leaves and mix it well.
Now add the idlies (pieces) and mix it gently and keep it in the low flame for 2 minutes.Finally squeeze the lemon juice and garnish it with coriander leaves.
Serve it immediately with raitha.

Enjoy....................


  • If you are using the fresh idly then keep in the refrigerator for an hour before marination.
  • For deep frying the idly,make a batter with maida,salt,ginger&garlic paste,garam masala powder and water to a thin batter.Dip the idly pieces in the batter and deep fry it in the oil in a medium flame. 
  • After adding the fried idly pieces mix it gently.
  • A tbs of coconut paste can be added along with the powders for extra rich taste.
Check out the marathoners in Blogging Marathon#15 here.
Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more

Paasiparuppu Dosa/Yellow Moong Dhal Dosa

For the 5th day under instant dosa varieties in Cooking Carnival is a protein rich dosa with moong dhal. This dosa can be called as vegetarian omlette as the taste resembles egg omlette.This dosa can be spread into a thin crepe or like uthappam/pancake.Either way it tastes good. The dhal gets soaked in less than an hour,once the batter is ready the dosa can be made.Grated veggies or some greens can be added to make it more healthy. Today I used,chopped onion and coriander leaves.Spicy tomato chutney or coriander chutney pairs very well with this dosa.Lets move on to the recipe............                                                                                                    ...
Post a Comment
Read more