Kaima idly, a unique breakfast with combination of vegetables perfectly cooked with left over idli pieces and spiced with gun powder. It is prepared in a jiffy if cooked idli are available.
- Take a bowl. Add maida, salt and chilli powder. add some water and make it as a paste.
- Now add the cubed idli pieces and coat nicely. Heat oil in a kadai and when it is hot add the idli pieces one by one and fry in 1 batch. Keep it seperately.
- Now take a pan. Add 2 tablespoonoil. When it is hot add cumin seeds. Add onion, salt and cook until slightly brown. Add ginger garlic paste, corriander leaves and cook until the raw smell goes of.
- Now add the chopped tomato and cook on low flame until soft.
- Now add tumeric, corriander,cumin and chilli powder and cook until the mixture leaves oil.
- Now add the tomato puree, peas, adjust salt and add 1 cup water and cook again until the mixture leaves oil and becomes as a thick gravy like sauce.
- Now add the fried idlis to the prepared sauce and mix well. Serve hot with raitha.