These Podi Idli are simply delicious! They are tossed with ghee and a spicy condiment made with lentils, spices and herbs.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 5 minutes
- Total time: 10 minutes
- Yield: 3
- Category: Breakfast
- Cuisine: South Indian
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)
Method
Preparation
- If you are new to making idli, then you can follow this Soft idli recipe.
- While the idlis steam, dry roast peanuts along with red chilies until light golden.
- Add urad dal and chana dal. Roast on a medium flame until they turn golden. Make sure peanuts, urad dal and chana dal all are roasted well to deep golden.
- Add sesame seeds, coconut, cumin & curry leaves. Dry roast until the leaves turn crisp and sesame seeds smell good.
- Cool these and powder finely along with enough salt, tamarind (optional) and jaggery (optional) if using. Check the salt and add more if needed.
How to make Podi Idli
- Remove the idlis from the mould. Allow them to cool a bit.
- Pour ghee or oil to a hot pan. Add mustard seeds if using. Let them splutter.
- Add idlis and then switch off the stove.
- Sprinkle podi over the idli and toss gently. Add more or less podi & ghee as desired. Coat the idlis well with podi.
- Serve podi idli warm.
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.