Podi idli
Podi idli, from above
VegTamil Nadu

Podi idli

Mini idlis tossed in gunpowder and ghee. The lunchbox that gets stolen first.

25 minTime
13 gProtein each
mediumSpice
Why it is called gunpowder2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
490kcalsame
13 gproteinsame
6 gfibresame
25minutessame

Podi idli, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Idli dosa batter4½ cups, or 24 mini idlis
Urad dal (split black gram)3 tbsp
Chana dal (split chickpeas)3 tbsp
Dried red chilli6
Sesame seeds1 tbsp
Asafoetidaa pinch
Curry leaves1 sprig
Sesame oil2 tbsp gingelly oil
Ghee1½ tbsp
Saltfor the podi

Method

4 steps
  1. 1Steam mini idlis, or cut leftover idlis into quarters.
  2. 2Dry roast urad dal, chana dal, chillies and sesame separately on low till golden. Add asafoetida at the end.
  3. 3Cool and grind with salt to a coarse powder.
  4. 4Heat gingelly oil and ghee, crackle the curry leaves, add idlis and sprinkle 4 tbsp podi. Toss gently.
Serve it like this

Serve hot from the steamer with chutney and sambar in small bowls on the side.

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Make it a meal

What goes with Podi idli: a bread or rice, a side, something to drink and something sweet.

On the side Coconut chutney10 min
On the side Paruppu usili40 min
A little snack Thayir vadai50 min
To drink Panneer soda3 min
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