Appetizers
Crispy Besan-Coated Idli Fingers
A family recipe since February 2015
Turn leftover idlis into a crunchy, spiced evening snack with a light chickpea flour batter and a punchy chutney powder coating. Ready in about half an hour and perfect with a cup of tea.
25 min total2 servings
Ingredients
- Idli - 3 whole
- Chickpea flour (besan) - 1/4 cup
- Cumin seeds - 1 pinch
- Chutney powder - 1 tbsp
- Asafoetida powder - 1 pinch
- Salt to taste
- Oil
- Water
Instructions
- 1Trim any uneven edges from the idli and cut each idli lengthwise into finger-sized strips so they are easy to dip and eat.
- 2Whisk the chickpea flour, asafoetida powder, cumin seeds and salt in a bowl, then add enough water to make a smooth, slightly runny batter that coats a spoon and drips slowly.
- 3Mix the chutney powder with a little oil to form a loose paste, toss the idli fingers in the paste so they are evenly coated, and let them rest for 10 minutes to absorb the flavor.
- 4Heat oil in a deep pan or skillet until it is hot enough for deep frying, then working in batches dip each marinated idli finger into the besan batter to fully coat it.
- 5Carefully lower the coated idli fingers into the hot oil and deep fry until they are golden brown and crisp, turning as needed so they color evenly.
- 6Transfer the fried idli fingers to a rack or paper towel to drain briefly, then serve them warm as an evening snack.