Monday, January 14, 2013

Spicy Idli Fingers

Its sort of a ritualistic and soppy end to every episode when Anthony Bourdain, one of my favorite food and travel writer asks many of the connoisseurs and gourmands on his show, No Reservations - What is the last meal you would have if it were your last day on the earth? I laugh when I think of my impromptu response. I'll probably respond with, "Will my meal be breakfast, lunch or dinner?"

Idli-Sambhar is my favorite breakfast item of all times. A heavenly marriage of lentil cakes and lentil soup and you wonder if there is anything more delicious than this motley dish which has fed many South Indian kids since times immemorial. Growing up, Idli-Sambhar and Dosa-Chutney were a staple at my home. A hot and spicy concoction of fiery lentil broth cooked with seasonal vegetables, happily dunked over freshly steamed Idlis. 

I like to use leftover Idlis from previous day for Idli Roast and Spicy Idli Fingers. A co-worker and a friend often makes these as part of Tea time snacks for her brood. She adds all the spice powders and deep fries the fingers. I roasted the Idli fingers in my old and beaten cast iron pan which gives them a good crispy finish.

~ Spicy Idli Fingers ~
Prep Time: 10 minutes
Cook Time: 8-10 minutes

Idli (sliced into fingers) - 4 Idlis ~ 12 Fingers

Spicy Oil -
Red Chilli powder - 1/3 tsp
Turmeric powder - 1/3 tsp
Crushed Black Pepper - 1/3 tsp
Canola Oil
*** Mix everything together ***

Thaw the Idlis and bring them to room temperature. Slice each Idli vertically to form three fingers which are 1/2" thick. Pour the spicy oil over the fingers and give a gentle toss. Let the spicy oil coat all the fingers. Heat the cast iron pan and spread the fingers side by side. Roast well and flip over after 3-5 minutes. Once roasted on both sides, turn off flame and serve hot with Filter Coffee.


  1. Very very common in most of the Konkani households,we use to have this sliced round.In our child hood Idli use to be prepared in Pedavan & there use to be Gindal to put the batter.Now a days Idli is prepare in electric oven & the container are very flat. Hovever,this Idli Bajjile as we call it,use to go well with little oil drops..Yum ..Yum :)

  2. Dosas are an Indian face of pancakes, fried in oil. Masala dosa is a thin pancake packed with highly spiced potatoes and onion and plain dosa comes as the name implies, devoid of any filling. Other varieties consist of paper and Masala dosa, sweet dosa, rava (semolina) dosa and Idli Sambar visit

    etc .


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