In podi idli, a mixture of idli podi and sesame oil or ghee is mixed and then smeared in idlis. It is very tasty and usually packed for travel journeys.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Yield: 3
- Category: Breakfast, Snacks, Starters
- Cuisine: South Indian, Tamil Nadu
Ingredients
- ¼ cup urad dal ((husked and split or whole black gram))
- ¼ cup chana dal ((husked and split or whole bengal gram), roasted chana dal can also be used)
- 4 to 5 dry red chilies (or add as required)
- 2 tablespoons white sesame seeds
- ½ teaspoon asafoetida ((hing))
- ½ teaspoons oil (– optional)
- 1 to 1.5 teaspoons salt (or add as per taste)
- 2 sprigs curry leaves (or 22 to 24 curry leaves)
- ½ tablespoon sesame oil (or ghee)
- ¼ teaspoon mustard seeds
- 4 to 5 curry leaves
- 2 tablespoons Idli Podi (, add as required)
- 35 to 40 mini idlis (or 8 to 10 regular idlis (chopped))
Method
roasting lentils and spices
- Keep all the lentils and spices ready before you begin. Take a heavy kadai or a pan and heat it. Keep the flame to a low. Add ¼ cup urad dal to the pan.
- Keep on stirring often while roasting urad dal.
- Roast till the urad dal becomes golden and you get a nice aroma of the roasted urad dal.
- Remove and keep the roasted urad dal in a separate plate or tray.
- Next add ¼ cup chana dal to the same pan.
- Keep on stirring often, while roasting chana dal till the lentils get browned or golden.
- Now take 2 tablespoons sesame seeds in the same pan.
- Stirring often roast the sesame seeds till they change color and start crackling and popping. Keep them aside.
- In the same pan add ½ teaspoon oil. You can use sesame oil (gingelly oil which is made from raw sesame seeds). Add 4 to 5 dry red chilies.
- Roast the red chilies, stirring them till they change color and you can get their pungent smoky aroma.
- Add 22 to 24 curry leaves (2 sprigs of curry leaves) in the pan.
- Stirring non-stop, fry for a few seconds till the curry leaves become crisp.
- Switch off flame and add ½ teaspoon hing (asafoetida). mix well.
- Then add 1 teaspoon salt and mix again.
- Take this spice mixture in the same plate. Let all the roasted spices cool down and come at room temperature.
making idli podi
- In a grinder jar, add the entire roasted spice and lentils mixture.
- Grind in intervals of some seconds to a coarse or fine powder. Do not grind at a stretch as then the sesame seeds will release oil. Check the taste and add some more salt if required.
- Then spoon idli podi in a jar. Close tightly with a lid and keep idly podi at room temperature. You can even keep in the fridge.
making podi idli
- Using idli batter steam mini idlis or regular sized idlis in an idli steamer. Remove the mini idlis and keep them in a casserole or a pan. Cover the pan with a lid. You will need about 35 to 40 mini idlis. if using large idlis, then take about 8 to 10 idlis and then chop them.
- Make sure that the idlis are completely cooled at room temperature before you begin making the podi idli recipe. You can even use leftover idlis.
- Heat ½ tablespoon sesame oil (gingelly oil – made from raw sesame seeds) in a small pan. Keep flame to a low.
- Add ¼ teaspoon mustard seeds. let the mustard seeds crackle.
- Then add 4 to 5 curry leaves.
- Stir and fry for a couple of seconds till the curry leaves become crisp. Then add the idlis. Mix well.
- Add about 2 tablespoons idli podi. You can add less or more of the podi as per your requirements.
- Mix the podi with the idlis.
- Stirring often sauté for 1 to 2 minutes, till the idli podi coats the mini idlis evenly. The podi already has salt in it. In case you want, you can add some more salt on the idlis.
- Serve podi idli hot or warm with a coconut chutney. You can garnish with some chopped coriander leaves if you want.
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.