Kaima Idli

Cut the Idli into bite-sized pieces, approximately 2-3 cm cubes.

Heat Cooking oil in a deep kadai or pan over medium-high heat. Once hot, deep fry the Idli pieces in batches until they turn golden brown and crispy. Remove with a slotted spoon and drain excess oil on paper towels. Set aside.

In a separate wide pan or kadai, heat Ghee over medium heat.