By Tarishi Shrivastava
August 9, 2024
Podi idli simply means idly slathered with a mixture of chutney podi or gun powder and ghee. It is one of those quick-to-make breakfasts or tiffin snacks if you have idlis ready. Here is how to make it:
20 mini idlis 1 teaspoon idli podi 2 teaspoons chopped onions 1 teaspoon ginger garlic paste 2 teaspoons finely grated carrot 1 teaspoon capsicum 1 teaspoon gingelly oil ½ teaspoon coriander leaves 5 cashews broken salt to taste
To Temper 2 teaspoons oil ¾ teaspoon mustard seeds Curry leaves
Pour idli batter into the mini idli mould and steam it for 8-10 minutes.
In a mixing bowl, add the idlis, drizzle gingelly oil, and idli podi, mix well, and set aside.
In a kadai heat oil, add mustard seeds and curry leaves, and let it splutter.
Add onion, ginger garlic paste, and sauté for a few minutes till onions turn golden brown.
Add carrot and capsicum. Add the required salt.
Add the podi idlis and toss it well.
Finally, add coriander leaves and ghee-fried cashews.
Give it a quick stir and switch it off. Serve warm!