Simple, practical, and full of everyday flavour, Podi Idli Recipe (Podi Mini Idli) is a vegetarian South Indian breakfast, snack made with mini idlis, ghee, and mustard seeds in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 5 minutes
- Total time: 10 minutes
- Yield: 2
- Category: Breakfast, Snack
- Cuisine: South Indian
Ingredients
- 20-25 mini idlis ((or 4-5 regular idlis, cut into bite-sized))
- 1 tablespoon ghee ((or sesame oil))
- 1/2 teaspoon mustard seeds
- 1 stalk curry leaves
- 1-2 tablespoons idli podi (milagai podi) (add as required)
Method
- Using the Idli batter, steam mini idlis, or regular idlis in an Idli Steamer or Instant Pot. Once done, remove the mini idlis and store them in a container. If you using regular idli's cut them into bite-sized pieces. Make sure the idlis are completely cooled at room temperature before making idli podi. You may also use leftover idli to make this recipe.
- Heat ghee or oil in a pan/skillet. Once hot add mustard seeds, let them crackle then add curry leaves, saute for few seconds. Next, add mini idli's, Idli Milagai Podi, and toss well until all idlis are well coated. Let them roast well for 1-2 minutes and then turn off the gas.
- Serve Podi idli with coconut chutney.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
