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Recipe Information

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Kaima Idli

Cultural Context

Kaima Idli hails from South India, particularly popular in Tamil Nadu. Traditionally served as a breakfast item, it reflects the region's love for steamed dishes and the use of fermented batters. The dish is often enjoyed with chutneys or sambar, showcasing the balance of flavors typical in South Indian cuisine. In modern times, variations have emerged with different spices and vegetables, making it a versatile dish enjoyed by many.

IndianINmain
60 min
medium
4 servings
Servings4
1 Onion
2 Tomatoes
1 Sprig Curry Leaf
1 Green Chili
1/2 Tsp Ginger Garlic Paste
1 Tsp Red Chili Powder
1/4 Tsp Turmeric Powder
1/2 Tsp Garam Masala Powder
1/2 Tsp Coriander Powder
1/4 Cup Capsicum
1/4 Cup Green Peas
Coriander Leaves
2 Leftover Idli
Salt
Oil

idli batter

🥗Healthier: fermented rice flour

💰Cheaper: rice flour + yogurt

Fermented rice flour offers similar texture with fewer ingredients.

mustard seeds

🥗Healthier: black sesame seeds

💰Cheaper: cumin seeds

Cumin seeds provide a different flavor profile at a lower cost.

urad dal

🥗Healthier: moong dal

💰Cheaper: split peas

Split peas are more affordable and provide a similar texture.

curry leaves

💰Cheaper: bay leaves

Bay leaves can substitute for a similar aromatic quality.

1

Chop the onion, tomatoes, capsicum, and green chili.

2

Heat oil in a pan and add the chopped onion and curry leaves.

3

Sauté until the onion is translucent.

4

Add the ginger garlic paste and sauté for a minute.

5

Add the chopped tomatoes, green chili, and spices (red chili powder, turmeric powder, garam masala, coriander powder) and mix well.

6

Add the green peas and capsicum, and cook until they are tender.

7

Crumble the leftover idli into the mixture and stir to combine.

8

Garnish with coriander leaves and serve.

Cooking Techniques

steamingtempering

Equipment Needed

pan

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

milkwheat

Also Known As

Kaima IdliIdli with spices

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