(Idli Leftover) Kaima Idli
Urad dal is a powerhouse of protein. Especially the black; husked variety with the skin on. It is a staple breakfast to make Idli in the South Indian houses. When they're prepared more in quantity and end up being leftovers, these can be made into a simple snack. Delicious too!
(Idli Leftover) Kaima Idli
Urad dal is a powerhouse of protein. Especially the black; husked variety with the skin on. It is a staple breakfast to make Idli in the South Indian houses. When they're prepared more in quantity and end up being leftovers, these can be made into a simple snack. Delicious too!
Cooking Instructions
- 1
In a wok add 2 tablespoons of ghee/oil and wait till it heats.
- 2
Chop the leftover idlis into bite sized pieces; minimum 4 for each Idli.
- 3
Drop the idly pieces in the wok and sauté until the pieces turn cruchy. You can also deep/air fry or bake in oven.
- 4
Take the pieces out and add in extra 1 tablespoon of ghee/oil to wok. Then start adding onions to it and let it turn brown well. Once the onion turns brown, add in the spices. Note that if the wok feels dry, add 1 tsp water.
- 5
Now once all have been mixed well, add in the chopped green bell peppers. Now toss all again making sure that bell pepper is not burning.
- 6
Finally, after 7 minutes, add in the chopped Idli pieces. Toss and mix well. Flame off and close the wok. The idli pieces will cook in retained heat. Finally, garnish with crushed kasoori methi.
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