By Vidushi Singh
July 2, 2024
Podi Idli are bite-sized idlis coated in a spicy, aromatic podi (powder) made from lentils and spices, a beloved snack in South Indian cuisine.
10-12 mini idlis or Regular idlis 2 tablespoons idli podi (spice powder) 2 tablespoons sesame oil or ghee 1/2 teaspoon mustard seeds 1/2 teaspoon urad dal 1/2 teaspoon chana dal 1 dried red chilli 1 sprig of curry leaves Salt to taste
Podi Masala 1/2 cup chana dal (split chickpeas) 1/2 cup urad dal (split black gram) 1/4 cup toor dal (split pigeon peas) 1/4 cup sesame seeds 10-12 dried red chilies 1 tablespoon cumin seeds 1 tablespoon coriander seeds 1/4 teaspoon asafoetida (hing) 1/4 teaspoon turmeric powder 1 tablespoon oil Salt to taste
Prepare steam regular idlis if they are not freshly made. Allow them to cool and cut into bite-sized pieces.
To make podi masala, blend all spices and keep it aside to cool.
In a pan, heat the oil or ghee over medium heat.
Now, add mustard seeds, urad dal, chana dal, dried red chilli, and curry leaves. Saute well.
Add the idli pieces to the pan and toss them gently to coat them with the tempered spices.
Sprinkle the idli podi masala over the idlis. Toss well.
Remove from heat and Serve with coconut chutney.