Podi Idli Recipe (Podi Mini Idli)

Ingredients

• 2 tablespoons peanuts
• 1 tablespoon chana dal (bengal gram)
• 1 tablespoon urad dal (skinned black lentils)
• 3 dried red chilies (Adjust to suit your spice levels)
• 1½ teaspoons sesame seeds (optional)
• 1½ teaspoons copra (dried coconut or desiccated coconut, optional)
• ½ teaspoon cumin seeds (jeera)
• 1 sprig curry leaves (optional)
• ¼ teaspoon tamarind (cleaned, optional) (I do not use)
• 2 pinches jaggery (powdered, optional) (I do not use)
• ¼ teaspoon salt (adjust to taste)
• 8 to 10 large idlis or 3 plates of mini idlis (3 servings)
• 2 to 3 tablespoons ghee or raw sesame oil
• 1 pinch mustard seeds optional

Steps

Preparation

1. If you are making idli for the first time, the referenced Soft idli recipe can be followed.
2. As the idlis steam, dry-roast the peanuts together with the red chilies to a light golden color.
3. Add the urad dal and chana dal, then roast over a medium flame until golden. Continue until the peanuts and both dals are thoroughly roasted to deep golden.
4. Put in the sesame seeds, coconut, cumin and curry leaves. Continue dry-roasting until the leaves are crisp and the sesame seeds smell good.
5. Allow everything to cool, then grind finely with enough salt and tamarind and jaggery if using. Check the salt and add more if needed.

How to make Podi Idli

1. Take the idlis out of their mould and let them cool a little.
2. Once ghee or oil has been poured into a hot pan, add mustard seeds if using and let them splutter.
3. Put the idlis in the pan, then turn the stove off.
4. Sprinkle the podi over the idlis, followed by a gentle toss. Add as much or as little podi and ghee as desired so the idlis end up well coated with podi.
5. Bring the podi idli to the table while warm.