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.