Podi Idli is one of the simple South Indian Breakfast dishes made by soaking idlis cooked in spiced ground lentil sauce known as Podi. The fluffy Podi Idlis are tasty, delicious, and nutty. They are also extremely healthy and will delight your whole family. These Idli contain protein, are gluten-free, and are vegan when using oil. In addition to being an excellent breakfast, they are also consumed as a snack or for a meal anytime and also fit nicely for school and office boxes.
Idli is a cooked cake with rice batter and fermented lentils for those unfamiliar with the term. They are among the staple breakfasts served in traditional South Indian homes. Usually, idlis are served with Chutney and Tiffany Sambar.
Podi Idli
The Podi Idli recipe is an alternative way to serve the dish where you mix or flavor the steamed Idlis using oil or ghee and podi.
Podi Idli, Pudi Dosa, and Podi Uttapam are typical delicacies served in Udupi & Karnataka Restaurants. They’re served with Tiffin Sambar as well as coconut Chutney. They are delicious and are delicious by themselves without any accompaniments.
Each restaurant has its unique recipe to create the most aromatic podi. For example, Karnataka restaurants use a mixture of roasted peanuts and roast Chana dal (Chutney dal). In Tamil places, you’ll experience the flavor of chana dal in greater quantity and often sesame seeds.
In Tamil, Idlis are coated with sesame oil. In Karnataka eateries, they are served in oil, then drizzled with ghee. Sometimes the ghee may be served on its own.
My Recipe
This recipe can help you create the delicious Podi Idli in under 20 to 25 minutes if you have your idlis steaming in the oven. If you already have a podi, mix the ingredients in a bowl and top with hot oil or Ghee.
I cook podi idli frequently for breakfast because my kids enjoy these. I usually store a few powders for spices (Condiments), such as Podi Kobbari Karam Podi peanut powder, sesame seeds, podi and Flax seeds, Curry leaves, and seed pods. podi.
So many options are available; I’ve got an easy option to throw warm idlis into a podi along with hot Ghee.
In this blog post, I’ve provided a podi recipe that is just right for 8-10 podi Idlis. It is also possible to make the podi earlier in the night. Steam the Idli during the morning, and you’re finished with breakfast by throwing them into oil or ghee with the podi.
However, I also have demonstrated how to temper here; if you have 2 additional minutes, attempt that method too. I’ve used mini-idlis, but you could also use normal Idlis.
How to Make Podi Idli?
Make Podi
- Dry roast the 3 dried chilies and two tablespoons of peanuts until the peanuts have a golden hue but must be thoroughly cooked.
- Incorporate 1 tablespoon chana daal and 1 tablespoon urad dal into the pan. Cook on low or moderate heat until golden and fragrant. If you’d like, include a tiny clove of garlic.
- Include 1 1/2 teaspoons of sesame seeds. Add 1 1/2 teaspoons copra / desiccated coconut. Copra is the best tasting. Copra was not available, so I did not try it.
- Then add 1 teaspoon seeds of cumin.
- Incorporate 1 sprig of curry leaves. Dry and wash them before you do. Then roast until the leaves become crisp and all the ingredients smell fragrant and golden. Be sure that none of the ingredients tastes fresh. Put them in an excellent place to chill.
- Include them with 1/4 cup salt or the amount you require in a grinding jar. I don’t use jaggery or tamarind. However, you could use them if you enjoy these.
- Form an excellent powder.
Temper Mini Idlis
- Warm 2 to 3 tablespoons oils or ghee in a saucepan. Include a pinch of hing as well as a pinch of mustard. The latter is an option.
- If they begin to splutter, turn off the heat. Incorporate the Idlis. I served three plates of mini-idlis (3 servings). You can also utilize regular idlis.
- Then, add a greater or lesser amount as you like. Mix the idlis well into the pan. If necessary, add additional oil or Ghee. Test the taste and add salt or more podi, If you like.
Serve the Podi Idli for breakfast or a dinner snack.
Pro Tips
- Idlis made soft and plain are the most popular. However, it is possible to use all kinds of Idlis. For example, ragi idlis, like millet or Rava idli, is suitable for this recipe. If you don’t possess mini idlis, it is possible to cube more extensive or regular idlis and use the cubes.
- Cold Idlis: If you’re storing cold idlis in your refrigerator, warm them up using a cooker, steamer, or instant pot until they are hot. Cool them down before making the recipe.
- Nut-free: To create these recipes nut-free, skip peanuts and use similar amounts of lentils (chana dal or urad dal).
- Ghee: Personally, we love making use of Ghee. It is also possible to make use of cold or wood-press sesame oil. If you do this, choose to remove heating the oil and mustard seeds in the recipe. Once the oil is warm, shut off the heat. Include the idlis and podi. There is no need to cook this type of oil.
- The podi: It is also possible to purchase a podi at a local store.
Ingredients (Us Cup = 240ml )
- 2 tablespoons of peanuts
- 1 tablespoon chana dal (bengal gram)
- 1 tablespoon of urad Dal (skinned black lentils)
- Three dried chilies (Adjust according to your spice level)
- 1 teaspoon of Sesame seeds (optional)
- 1 1/2 teaspoons copra, or dried coconut, or desiccated coconut (optional)
- 1 teaspoon of jeera or cumin
- 1 leaf curry (optional)
- 1/4 teaspoon tamarind (cleaned, optional) (I do not use)
- 2 pinches of jaggery (powdered or not optional) (I don’t use)
- Salt 1/4 cup (adjust according to your needs)
- 8-10 large idlis or three plates of mini Idlis (3 portions)
- 2 – 3 tablespoons of Ghee or sesame oil that is raw
- 1 tablespoon mustard seeds are Optional
Cooking Steps & Instructions
Preparation
If you need to get more familiar with making Idli, using this soft idli recipe is possible.
As the idlis cook during the idlis steam, dry roast peanuts with chilies red until gold.
Add urad dal and chana dal. Cook on a moderate flame until the golden color appears. It is essential to ensure that peanuts and urad dadaland chana dal are roasted thoroughly to an intense golden.
Include sesame seeds, coconut curry leaves, and cumin. Dry roast until leaves become crisp and the smell of sesame seeds is nice.
Then cool them and then grind them into delicate pieces, along with salt and the tamarind (optional) or jaggery (optional) If you are using them. Add salt to taste and add salt if required.
How I make Podi Idli?
- The idlis should be removed from the mold. Let them cool to room temperature.
- Ghee or oil can be added to an oven. Include mustard seeds if you wish to. Sprinkle them with.
- Incorporate idlis, and switch off the burner.
- Sprinkle the podi on top of the Idli and gently toss. Sprinkle the amount of podi and grated butter as you like. Make sure to coat the idlis with podi.
Serve podi idli warm.
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