Jan 30, 2013

Idli Bajji

Idli Bajji – A quick and delicious snack, made of leftover idlis !!

Makes: 8 – 12 (depending  upon the size of the idlis)


For idlis:

2 idlis, cut into desired shape and size (or 1/2 -inch cubes / dices)

2 teaspoon idli chutney powder (idli milakay podi / pole pitto)

In serving plate, sprinkle idli chutney powder over idli pieces  evenly. Cover and keep aside for half an hour.

For gram flour batter:

½ cup (Indian standard measuring cup of 100 ml / 4 oz) gram flour (besan / kadala maav / chone pitti)

1 teaspoon rice flour (adding rice flour will make additional crispness)

½ teaspoon red chilli powder

¼ teaspoon turmeric powder

1 teaspoon lime juice (adding lime juice will make a additional flavour)

2 pinches hing (asafoetida – it’s good for digestion)

2 teaspoon chopped coriander leaves (optional) or a mix of mint and coriander leaves

¼ cup (4 -6 tablespoon water / 70 - 80 ml) water (depending upon the texture of the gram flour)

½ teaspoon salt (or to taste)


In a bowl, mix all the batter ingredients together and make a batter with 4 - 6 tablespoon water. First add 4 tablespoon water. Later adjust with remaining water.  Batter should not be too watery. It should be medium thick / dropping consistency (like normal bajji batter / not like dosa batter).  Cover and keep this batter for 15 minutes.

Heat oil in a frying pan / karahi.  Do not fry on high heat. It will brown immediately and inside portion won’t cook / fry properly. Reduce heat to medium  and dip each idli piece in gram flour batter  (5  bajjis at a time – depending upon the size of pan) and fry till golden color on both the sides.

Drain and place on kitchen towel  / paper towels to absorb excess oil. Please use 3 – 4 paper towels to absorb extra oil from bajjis (both the sides).

Serve hot as an evening snack with Tomato ketchup or coconut chutney or serve as a starter or a plain snack with tea / coffee...

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