Podi Idli

Podi idli recipe with step-by-step pics. Podi idli is a kind of fast to make breakfast or tiffin snacks when you have idlis prepared. A vegan and scrumptious dish that you would be able to have for breakfast or as a night snack.

podi idli

In podi idli, a mix of idli podi (milagai podi) and sesame oil or ghee is blended after which smeared on the idlis. Podi idli could be very tasty and normally packed for journey journeys. Podi idli could be made with both mini idlis or common sized idlis. I normally make podi idli with mini idlis.

For the idli podi you need to use selfmade or retailer introduced podi. On this recipe publish, I’ve shared the step-by-step methodology of constructing podi in addition to the strategy for making podi idli. For the detailed recipe with extra suggestions, you’ll be able to verify this publish – Idli podi.

I at all times have a jar of podi within the kitchen and it’s usually served with Idli or Dosa. Whereas making podi idly, I favor to mood some mustard seeds and curry leaves in sesame oil, which provides extra taste.

There are a lot of variations you are able to do to the fundamental recipe – like including some grated greens or nuts like cashews or peanuts. Some coriander leaves additionally could be added. You’ll be able to additionally add onions or tomatoes. You’ll be able to mess around along with your favourite herbs and veggies whereas making podi idli.

podi idly recipe

To make podi idli, you need to use both sesame oil or ghee. We favor sesame oil. This sesame oil is comprised of uncooked sesame seeds and isn’t refined. It’s wooden pressed oil and has a beautiful nutty aroma and style. Its additionally referred to as as gingelly oil.

Serve podi idli scorching or heat with some coconut chutney. Even with none accompaniment like a chutney, podi idlis style good.

Step-by-Step Information

Tips on how to make Podi Idli

1: making idli podi: When you’ve got podi with you then skip this step.

A) roasting lentils and spices

1. Maintain all of the lentils and spices prepared earlier than you start. Take a heavy kadai or a pan and warmth it. Maintain the warmth to a low. Add ¼ cup urad dal (husked and break up or complete bengal gram) to the pan.

urad dal added to pan

2. Carry on stirring usually whereas roasting urad dal.

roasting urad dal

3. Roast until the urad dal turns into golden and also you get a pleasant aroma of the roasted urad dal.

roasting urad dal

4. Take away and hold the roasted urad dal on a separate plate or tray.

roasted urad dal on a plate

5. Subsequent add ¼ cup chana dal (husked and break up or complete bengal gram) to the identical pan.

making podi idli recipe

6. Carry on stirring usually, whereas roasting chana dal until the lentils get browned or golden. For uniform cooking and shade, carry on stirring them usually. 

As soon as the chana dal will get browned or golden, then take away apart on the identical plate.

roasted chana dal

7. Now take 2 tablespoons of sesame seeds in the identical pan.

sesame seeds in the same pan

8. Stirring usually roast the sesame seeds until they alter shade and begin crackling and popping. Maintain them apart.

roasting sesame seeds

9. In the identical pan add ½ teaspoon oil. You should utilize sesame oil (gingelly oil which is comprised of uncooked sesame seeds).

Add 4 to five dry pink chilies. Earlier than roasting pink chilies, take away the crown from them. Break or halve the chilies and in addition take away the seeds earlier than roasting them.

dry red chilies added to pan

10. Roast the pink chilies, stirring them until they alter shade and you may get their pungent smoky aroma.

roasting dry red chiles

11. Add 22 to 24 curry leaves (2 sprigs of curry leaves) to the pan.

curry leaves added

12. Stirring continuous, fry for a couple of seconds until the curry leaves change into crisp.

frying curry leaves

13. Swap off warmth and add ½ teaspoon hing (asafoetida).

hing added to pan

14. Stir and blend nicely.

mix hing with dry red chilies

15. Then add 1 teaspoon salt.

salt added

16. Stir and blend once more.

mix again

17. Take this spice combination in the identical plate. Let all of the roasted spices quiet down and are available at room temperature.

roasted ingredients on the plate

Making podi

18. In a grinder jar or espresso grinder, add your complete roasted spice and lentils combination.

roasted ingredients in grinder jar

19. Grind or powder in intervals of some seconds to a rough or high quality texture. Don’t grind at a stretch as then the sesame seeds will launch oil. Verify the style and add some extra salt if required.

grinding ingredients

20. Then spoon the podi within the jar. Shut tightly with a lid and hold it at room temperature. You’ll be able to even hold within the fridge.

prepared podi in a jar

Making podi idli

21. Utilizing Idli batter steam mini idlis or common sized idlis in an idli steamer. As soon as accomplished, then take away the mini idlis and hold them in a casserole or a pan. Cowl the pan with a lid. You will want about 35 to 40 mini idlis.

If utilizing giant idlis, then take about 8 to 10 idlis after which chop them. Guarantee that the idlis are fully cooled at room temperature earlier than you start making the podi idli recipe. You’ll be able to even use leftover idlis.

steamed idli

22. Warmth ½ tablespoon sesame oil (gingelly oil – comprised of uncooked sesame seeds) in a small pan. Maintain warmth to a low.

heat oil in a pan

23. Add ¼ teaspoon mustard seeds.

mustard seeds added

24. Let the mustard seeds crackle.

crackle mustard seeds

25. Then add 4 to five curry leaves.

curry leaves added

26. Stir and fry for a few seconds until the curry leaves change into crisp on low warmth. Then add the steamed idlis.

idli added to curry leaves mixture

27. Stir and blend nicely.

mix again

28. Add about 2 tablespoons of idli podi. You’ll be able to add much less or extra of the podi as per your style necessities.

idli podi added to idli

29. Combine the podi with the idlis.

podi idli mixed with idli

30. On a low to medium-low warmth, stirring usually sauté for 1 to 2 minutes, until the podi coats the mini idlis evenly. The podi already has salt in it. In case you need, you’ll be able to add some extra salt on the idlis.

prepared podi idli

31. Serve podi idli scorching or heat with coconut chutney. You’ll be able to garnish with some chopped coriander leaves in order for you.

podi idly


Few extra recipes with Leftover idlis on weblog are:

Please make sure you fee the recipe within the recipe card or go away a remark beneath when you have made it. For extra vegetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

podi idli recipe, podi idly recipe

Podi Idli

In podi idli, a mix of idli podi and sesame oil or ghee is blended after which smeared in idlis. It is extremely tasty and normally packed for journey journeys.

5 from 4 votes

Prep Time 15 minutes

Cook dinner Time 15 minutes

Complete Time 30 minutes

for idli podi

for podi idli

roasting lentils and spices

  • Maintain all of the lentils and spices prepared earlier than you start. Take a heavy kadai or a pan and warmth it. Maintain the flame to a low. Add ¼ cup urad dal to the pan.

  • Carry on stirring usually whereas roasting urad dal.

  • Roast until the urad dal turns into golden and also you get a pleasant aroma of the roasted urad dal.

  • Take away and hold the roasted urad dal in a separate plate or tray.

  • Subsequent add ¼ cup chana dal to the identical pan.

  • Carry on stirring usually, whereas roasting chana dal until the lentils get browned or golden. 

  • Now take 2 tablespoons sesame seeds in the identical pan.

  • Stirring usually roast the sesame seeds until they alter shade and begin crackling and popping. Maintain them apart.

  • In the identical pan add ½ teaspoon oil. You should utilize sesame oil (gingelly oil which is comprised of uncooked sesame seeds). Add 4 to five dry pink chilies. 

  • Roast the pink chilies, stirring them until they alter shade and you may get their pungent smoky aroma.

  • Add 22 to 24 curry leaves (2 sprigs of curry leaves) within the pan.

  • Stirring continuous, fry for a couple of seconds until the curry leaves change into crisp.

  • Swap off flame and add ½ teaspoon hing (asafoetida). combine nicely.

  • Then add 1 teaspoon salt and blend once more.

  • Take this spice combination in the identical plate. Let all of the roasted spices quiet down and are available at room temperature.

making idli podi

  • In a grinder jar, add your complete roasted spice and lentils combination.

  • Grind in intervals of some seconds to a rough or high quality powder. Don’t grind at a stretch as then the sesame seeds will launch oil. Verify the style and add some extra salt if required.

  • Then spoon idli podi in a jar. Shut tightly with a lid and hold idly podi at room temperature. You’ll be able to even hold within the fridge.

making podi idli

  • Utilizing idli batter steam mini idlis or common sized idlis in an idli steamer. Take away the mini idlis and hold them in a casserole or a pan. Cowl the pan with a lid. You will want about 35 to 40 mini idlis. if utilizing giant idlis, then take about 8 to 10 idlis after which chop them.

  • Guarantee that the idlis are fully cooled at room temperature earlier than you start making the podi idli recipe. You’ll be able to even use leftover idlis.

  • Warmth ½ tablespoon sesame oil (gingelly oil – comprised of uncooked sesame seeds) in a small pan. Maintain flame to a low.

  • Add ¼ teaspoon mustard seeds. let the mustard seeds crackle.

  • Then add 4 to five curry leaves.

  • Stir and fry for a few seconds until the curry leaves change into crisp. Then add the idlis. Combine nicely.

  • Add about 2 tablespoons idli podi. You’ll be able to add much less or extra of the podi as per your necessities.

  • Combine the podi with the idlis.

  • Stirring usually sauté for 1 to 2 minutes, until the idli podi coats the mini idlis evenly. The podi already has salt in it. In case you need, you’ll be able to add some extra salt on the idlis.

  • Serve podi idli scorching or heat with a coconut chutney. You’ll be able to garnish with some chopped coriander leaves in order for you.

Diet Information

Podi Idli

Quantity Per Serving

Energy 285 Energy from Fats 54

% Each day Worth*

Fats 6g9%

Saturated Fats 1g6%

Sodium 783mg34%

Potassium 371mg11%

Carbohydrates 25g8%

Fiber 10g42%

Sugar 4g4%

Protein 10g20%

Vitamin A 647IU13%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 24mg120%

Vitamin B6 1mg50%

Vitamin C 128mg155%

Vitamin E 1mg7%

Vitamin Ok 9µg9%

Calcium 85mg9%

Vitamin B9 (Folate) 331µg83%

Iron 4mg22%

Magnesium 52mg13%

Phosphorus 132mg13%

Zinc 1mg7%

* % Each day Values are primarily based on a 2000 calorie food plan.

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This Podi Idli Submit from the archives first printed in Could 2018 has been republished and up to date on December 2022.

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