Saturday, August 5, 2017

Kaima/Kothu Idli, Podi Idli, Idli Upma & Idli Chaat (Leftover Idli Makeovers)

Leftover idlis got a fabulous make-over by reinventing them as Kaima Idli, Idli Chaat, Podi Idli, and Idli Upma, etc.  Although typically made from leftover idlis, they are amazingly tasty and make great starters, snacks, or even meals. My family loves Kaima, Chaat, Podi, and Upma variations and make a meal of them!

Kaima Idli was apparently popularized in a South Indian restaurant; now they are not only made and served in many Southern as well as Northern Indian restaurants everywhere in various avatars including Idli Chaat. I have eaten different versions in India and the U.S. and all were delicious.

Kaima Idli
Cold idlis are best for frying/baking. When there are lots of leftover idlis, one of these recipes can come in very handy! Idli Upma/Usli is the quickest and easiest and does not require much effort; the others require a little more prep. Except for the Idli upma/usli, the other recipes all start with either pan or deep fried idlis; the idlis may be baked as well.

The spices may be changed as a variation or to suit one's needs or preferences; instead of Sambar powder given in the recipe, you may wish to use Rasam Powder, Biriyani Masala or another spice mix.

KAIMA/KOTHU IDLI 
Note: The following recipe makes delectable Kaima idli. But if making the onion-tomato sauce sounds like too much trouble, flavorful leftover curries like Kurma may be used instead; just reheat the curry and mix the prepared idli pieces in it and you will have Kothu Idli!
Kaima Idli
4 Servings, but may only serve 2!

Ingredients:
6-8 Idlies, chilled
Oil for pan/deep frying

2-3 tsp oil
½ tsp Mustard seeds
½ tsp Fennel seeds (optional)
2 stems curry leaves, thinly sliced
1 onion, diced
1-3 Hot green chiles, cored and minced
½ Green Bell Pepper, diced
½ tsp salt
½ - 1 tsp Sambar powder
½ tsp turmeric
2 large tomatoes, pureed coarsely
4 Green Onions, thinly sliced
2 Tbsp Coriander leaves/Cilantro, chopped

Method:

Cold idlis are best for this; warm or room temp idlis stick and crumbly while frying. Cut each idli into half and halve them crosswise again for a total of 4 wedges.

If pan-frying, heat a seasoned cast iron or non-stick skillet with a little oil - about 1 teaspoon - and cook the idli pieces until golden brown on each side. Let the pieces cook on one side without disturbing until they are browned; then turn over gently and cook on the other sides adding a tiny drizzle of oil as necessary. I used about 1 to 2 teaspoons of oil.

If deepfrying, heat oil sufficient for deep frying; add the idlies to the hot oil. Do not try to turn or otherwise disturb the idli pieces; they will stick to the spoon and fall apart. When they are golden brown, only then flip to cook the other side. Remove and drain on paper towels. Set aside.

Heat the 2 teaspoons of oil in a kadai/skillet/pan and add the mustard & fennel seeds; when they subside popping, add the curry leaves. Wait for the curry leaves to become crisp.

Add the green chiles, diced onions and bell pepper. Saute until the onions are soft. Add the turmeric and the sambar powder. Add the salt. Fry for a minute.

Tip the tomato puree and cook till the tomatoes are cooked. Toss the fried idlies, spring onions and coriander leaves and gently fold to combine.

Remove from heat and serve hot. When eaten immediately, the idlies are a little crisp; but if served a little later, idlies soften and absorb more of the sauce. Both are delicious. Enjoy!
Kaima Idli With Non-Dairy Yogurt


IDLI CHAAT
Idli chaat starts out the same as Kaima/Kothu Idli - cold ildis are cut and either pan or deep fried. Once you have the idli ready, this is easy peasy!

Idli Chaat with Green & Sweet Chutneys
4 Servings

Ingredients:
6-8 Idlies, chilled
Oil for pan/deep frying

Toppings
1 cup Plain Non-Dairy Yogurt
2-3 Tbsp Green Chutney
2-3 Sweet Chutney
2-3 Sev OR Bhujia (Crisp Indian Noodle Snack)
1 Tbsp Red Onions/Green Onions, finely chopped
2 Tbsp Coriander/Cilantro, finely chopped

Method:
Divide the yogurt among 4 small plates or bowls. Plate the prepared idli pieces, drizzle with the chutneys, sprinkle the rest of toppings, and voila! the Idli Chaat is ready to enjoy!

PODI IDLI
For Podi Idli, make pararell cuts into each cold idli to get 4 long pieces, similar to french fries. They are so delicious on their own and do not need any embellishments. I pan-toasted these pictured here.

Podil Idli
4 Servings

Ingredients:
6-8 Idlies, chilled
Oil for pan/deep frying
3-4 Tbsp Mulagai Podi

Coconut Chutney or Ketchup to serve (optional)

Method:
While the idli pieces are hot after browning, sprinkle the mulagai podi and toss and stir to coat completely. Serve warm or at room temperature. Accompany with coconut chutney or ketchup if desired. Enjoy!
Podi Idli
IDLI UPMA/USLI
This is easiest of all idli make-overs that does not require any cooking at all. Simple and perfect for children or cooking challenged :-). At its simplest form it has only 3 ingredients; but if one is inclined to fancy it up a bit, some sauteed onions, peppers, peas, etc may be added and served garnished with some green onions or cilantro or both.

4 Servings

Ingredients:
6-8 Leftover Idlies, reheated, cooled, and crumbled
1-2 Tbsp Oil, Indian Sesame preferably
1-3 Tbsp Mulagai Podi

Method:
Chop or crumble the cold idlis. The idlis should be reheated well if they are cold; when cold, the starch in the idlis become shrunk, grainy or tuff.

Sprinkle them with a little water and either steam them or reheat them in the microwave oven. Let cool a little so they are no longer hot and sticky; hot idlies would turn to mush if they are handled too much.

Drizzle the oil over the idlies and sprinkle the molaga podi on top; toss and mix until combined thoroughly.  That's it! Eat! Enjoy!

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