Podi Idli Recipe: Easy Steps To Make This South Indian Delicacy

Who doesn’t enjoy a mouth-smacking plate of hot Podi Idlis? This tasty and healthy South Indian recipe has a special place in every Indian’s heart. Check out this easy Podi Idli recipe and make the dish for your family and friends.

Podi Idli Recipe

Check out this easy and healthy Podi Idli recipe to make at home:

Preparing Lentils and Spices

1. Heat a heavy kadai or wok on low flame and add ¼ cup urad dal to roast.
2. Stir occasionally until it becomes golden and aromatic. Keep it in a bowl to rest.
3. Add ¼ cup chana dal to the wok and stir occasionally to roast until golden.
4. Add 2 tablespoons of sesame seeds to the wok and stir to roast till they change colour and start to crackle and pop. Keep them aside.
5. Pour ½ teaspoon oil or ghee into the wok and add 4 to 5 dry red chillies to roast until they change colour and secrete a smoky aroma.
6. Add about 24 curry leaves to the wok and stir non-stop until crisp.
7. Turn off the flame, add ½ teaspoon hing (asafoetida) and 1 teaspoon salt, and mix well.
8. Keep all the roasted spices together and let them cool down to reach room temperature.

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Preparing Idli Podi

1. Transfer the roasted spices and lentils into a grinder jar to make a coarse or fine powder. Grind in intervals to avoid the release of oil from sesame seeds. Add more salt if needed.
2. Transfer the idli podi to an air-tight container and let it sit at room temperature or refrigerate.

Preparing Podi Idli

1. Add idli batter to an idli steamer. Once done, keep them in a covered casserole or a pan.
2. Make about 40 mini idlis or 10 regular idlis and chop them.
3. Cool the idlis at room temperature before making the podi idli recipe.
4. Heat ½ tablespoon ghee in a frying pan on low flame.
5. Add ¼ teaspoon mustard seeds and let them heat until they crackle.
6. Add 4 to 5 curry leaves stir and fry until crisp.
7. Add the chopped idlis and mix thoroughly.
8. Add 2 tablespoons idli podi or as required and mix well until idli pieces are fully coated.
9. Garnish it with coriander leaves and serve it hot with coconut chutney.