Podi Idli is made by coating idli with “Idli Milagai Podi” and oil. It is commonly prepared for lunch boxes and long journeys. Nowadays, it is also offered as a special dish in many eateries. Additionally, the spice powder used is slightly different from the regular Idli Milagai Podi, as it includes coriander seeds and cumin.
Podi Idli
Course: BreakfastCuisine: Indian, TamilDifficulty: Easy3
servings10
minutes10
minutesDiscover the deliciousness of Podi Idli, a popular lunch box and travel snack. Learn how to make this flavorful dish with a unique spice blend.
Ingredients
Regular Idli 5 to 6
- For Podi – To fry and grind:
Red Chillies – 4 Nos
Bengal gram dal – 1 tablespoon
Urad dal – 2 tablespoons
Peanut – 1 tablespoon
Coriander Seeds – 1 tablespoon
Cumin – 1 teaspoon
Hard Asafoetida – a small pea size
White til seeds – 1 teaspoon
Black til seeds – 1 teaspoon
Curry leaves – few
Oil or ghee – as required
Salt – 1 teaspoon or as per taste
Directions
- In a kadai, heat a small amount of oil over medium heat. Once hot, add the ingredients listed under “To fry and grind” one at a time. Fry them, stirring occasionally, until the dals turn a light brown color and emit a pleasing aroma.
- Transfer the fried ingredients to a plate and allow them to cool to room temperature.
- Once cooled, place them in a mixie jar (or a grinder), adding salt to taste. Grind the mixture until it forms a fine, uniform powder.
- Prepare your desired amount of idlis. Lightly drizzle a little oil or ghee over each one, ensuring even coverage.
- Sprinkle the freshly ground spice powder generously over the idlis, tossing them gently to coat evenly. The spice powder will add a wonderful burst of flavor to the soft, steamed idlis.
- These flavorful idlis can be enjoyed as they are, or paired with accompaniments such as coconut chutney or any non-spicy chutney of your choice.
- Indulge in this simple yet delicious dish, perfect for breakfast or a satisfying snack. Enjoy!