Podi Idli is a traditional dish made by mixing idli podi with idli and ghee or sesame oil, making it the perfect quick and tasty dish for the lunch box. I made podi idli with mini idli, you can use mini idli or use regular idli cut into small pieces.
A simple and delicious accompaniment to Idli and dosa. Idli powder is one of the most common and simple condiments. The crunchy bite of the lentils with the spice makes it perfectly delicious. Tasty and crunchy idli podi can be made easily at home.
Notes
- Add chillis according to your spiciness, the lengthy red chillis which are also called Guntur Chilli from Andra Pradesh are less spicy when compared to Gundu Milagai (Round Chilli) from Tamil Nadu.
- Fry the ingredients until the moisture is completely absorbed.
- Use a clean and dry mixer, wet in the jar may spoil the podi.
- You can add white or black sesame seeds to enhance the flavour and taste.
- Grind the podi until smooth, not a fine powder.
- The chilli mixture should be completely cool before grinding, it is not recommended to grind hot or warm.
- Store idli podi for up to 3 months in an airtight container.
Other varieties – Idli Podi, Coconut Chutney, Ginger Chutney, Ridge Gourd Chutney, Coriander Chutney, Mint Chutney
Podi Idli is a traditional dish made by mixing idli podi with idli and ghee or sesame oil, making it the perfect quick and tasty dish for the lunch box. I made podi idli with mini idli, you can use mini idli or use regular idli cut into small pieces.
- 1/4 cup Curry leaves
- 1/2 cup Red chillis
- 1/4 cup Urad dal
- 1/4 cup Chana dal
- 4 tsp Peppercorns
- 4 tsp Jeera
- 1/2 tsp Asafoetida
- Salt as needed
- 2 tsp Sesame oil
- 1/4 tsp Mustard seeds
- Few Curry leaves
- Few Coriander leaves
- 15-20 Mini idlis or 6 regular idlis
- 2 tsp Idli podi
- 2 tsp Ghee
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Wash and dry curry leaves and dry roast for 2-3 minutes and keep them aside.
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Add red chillis and roast till it becomes crispy and set aside.
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Roast urad dal till it becomes a slight golden colour.
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Add chana dal, cumin seeds, peppercorns, and roast till a nice aroma comes out.
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Let them cool for a few minutes.
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Add the spices to the mixer jar, add salt and asafoetida, and make it a coarse powder.
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Once done, store idli podi in an airtight container.
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Make idlis and let them cool or use leftover idlis.
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Heat oil in a pan and add mustard seeds, allow them to crackle and add curry leaves.
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Add idlis with the seasoning and mix.
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Add 2 tsp or required idli podi.
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Add ghee and toss well to coat.
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Sprinkle chopped coriander leaves and serve hot.
Method
Step by Step Pictures
How to make Idli Podi
1. Wash and dry curry leaves and dry roast for 2-3 minutes and keep it aside.
2. Add red chillis and roast till it becomes crispy and set aside.
3. Roast urad dal till it becomes a slight golden colour.
4. Add chana dal, cumin seeds, peppercorns, and roast till a nice aroma comes out.
5. Let them cool for a few minutes.
6. Add the spices to the mixer jar, add salt and asafoetida, and make it a coarse powder.
7. Once done, store idli podi in an airtight container.
How to make Podi Idli
1. Make idlis and let it cool or use leftover idlis. Heat oil in a pan add mustard seeds, allow it to crackle and add curry leaves.
2. Add idlis with the seasoning and mix.
3. Add 2 tsp of idli podi.
4. Add ghee.
5. Toss well to coat.
6. Sprinkle chopped coriander leaves and serve hot.
