podi idli recipe, how to make podi idli recipe | podi idly recipe

5 from 2 votes

podi idli recipe with step by step pics. podi idli recipe is one of those quick to make breakfast or tiffin snacks if you have idlis ready. in podi idli, a mixture of idli podi (milagai podi) and sesame oil or ghee is mixed and then smeared on the idlis. podi idli is very tasty and usually packed for travel journeys. podi idli can be made with either mini idlis or regular sized idlis. i usually make podi idli with mini idlis.

for the idli podi you can use homemade or store brought podi. in this recipe post, i have shared the step by step method of making idli podi as well as the method for making podi idli. for the detailed recipe of idli podi with additional tips you can check this post – idli podi recipe.

podi idli

i always have a jar of idli podi in the kitchen and podi is often served with idlis or dosa. while making podi idly, i prefer to temper some mustard seeds and curry leaves in sesame oil, which gives additional flavor. there are many variations you can do to the basic recipe – like adding some grated vegetables or nuts like cashews or peanuts. some coriander leaves also can be added. you can also add onions or tomatoes. you can play around with your favorite herbs and veggies while making podi idli.

podi idly recipe

to make podi idli, you can use either sesame oil or ghee. we prefer sesame oil. this sesame oil is made from raw sesame seeds and is not refined. it is wood pressed oil and has a lovely nutty aroma and taste. its also called as gingelly oil.

serve podi idli hot or warm with some coconut chutney. even without any accompaniment like a chutney, podi idlis taste good.

few more recipes with leftover idlis on blog are:

podi idli recipe below:

podi idli recipe, podi idly recipe
5 from 2 votes
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podi idli recipe | podi idly recipe

in podi idli, a mixture of idli podi (milagai podi) and sesame oil or ghee is mixed and then smeared in idlis. podi idli is very tasty and usually packed for travel journeys.

course breakfasts, snacks, starters
cuisine south indian, tamil nadu
prep time 15 minutes
cook time 15 minutes
total time 30 minutes
servings 3
author dassana amit

ingredients (1 cup = 250 ml)

for idli podi (milagai podi):

  • 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

for podi idli:

  • ½ tablespoon sesame oil or ghee
  • ¼ teaspoon mustard seeds
  • 4 to 5 curry leaves
  • 2 tablespoons idli podi or milagai podi, add as required
  • 35 to 40 mini idlis or 8 to 10 regular idlis (chopped)

how to make recipe

roasting lentils and spices for making idli podi:

  1. 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.

  2. keep on stirring often while roasting urad dal.

  3. roast till the urad dal becomes golden and you get a nice aroma of the roasted urad dal.

  4. remove and keep the roasted urad dal in a separate plate or tray.

  5. next add ¼ cup chana dal to the same pan.

  6. keep on stirring often, while roasting chana dal till the lentils get browned or golden. 

  7. now take 2 tablespoons sesame seeds in the same pan.

  8. stirring often roast the sesame seeds till they change color and start crackling and popping. keep them aside.

  9. 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. 

  10. roast the red chilies, stirring them till they change color and you can get their pungent smoky aroma.

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

  12. stirring non-stop, fry for a few seconds till the curry leaves become crisp.

  13. switch off flame and add ½ teaspoon hing (asafoetida). mix well.

  14. then add 1 teaspoon salt and mix again.

  15. take this spice mixture in the same plate. let all the roasted spices cool down and come at room temperature.

making idli podi:

  1. in a grinder jar, add the entire roasted spice and lentils mixture.

  2. 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.

  3. 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 recipe:

  1. 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.

  2. 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.

  3. heat ½ tablespoon sesame oil (gingelly oil – made from raw sesame seeds) in a small pan. keep flame to a low.

  4. add ¼ teaspoon mustard seeds. let the mustard seeds crackle.

  5. then add 4 to 5 curry leaves.

  6. stir and fry for a couple of seconds till the curry leaves become crisp. then add the idlis. mix well.

  7. add about 2 tablespoons idli podi. you can add less or more of the podi as per your requirements.

  8. mix the podi with the idlis.

  9. stirring often sauté for 1 to 2 minutes, till the idli podi coats the mini idlis evenly. the idli podi already has salt in it. in case you want, you can add some more salt on the idlis.

  10. serve podi idli hot or warm with a coconut chutney. you can garnish with some chopped coriander leaves if you want.

how to make podi idli recipe:

1: making idli podi: if you have idli podi with you then skip this step.

a) roasting lentils and spices for idli podi recipe:

1. 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.

making podi idli recipe

2. keep on stirring often while roasting urad dal.

making podi idli recipe

3. roast till the urad dal becomes golden and you get a nice aroma of the roasted urad dal.

making podi idli recipe

4. remove and keep the roasted urad dal in a separate plate or tray.

making podi idli recipe

5. next add ¼ cup chana dal to the same pan.

making podi idli recipe

6. keep on stirring often, while roasting chana dal till the lentils get browned or golden. for uniform cooking and color, keep on stirring them often. remove aside in the same plate.

making podi idli recipe

7. now take 2 tablespoons sesame seeds in the same pan.

making podi idli recipe

8. stirring often roast the sesame seeds till they change color and start crackling and popping. keep them aside.

making podi idli recipe

9. 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. before roasting red chilies, remove the crown from them. break or halve the chilies and also remove the seeds before roasting them.

making podi idli recipe

10. roast the red chilies, stirring them till they change color and you can get their pungent smoky aroma.

making podi idli recipe

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

making podi idli recipe

12. stirring non-stop, fry for a few seconds till the curry leaves become crisp.

making podi idli recipe

13. switch off flame and add ½ teaspoon hing (asafoetida).

making podi idli recipe

14. mix well.

making podi idli recipe

15. then add 1 teaspoon salt.

making podi idli recipe

16. mix again.

making podi idli recipe

17. take this spice mixture in the same plate. let all the roasted spices cool down and come at room temperature.

making podi idli recipe

b) making idli podi:

18. in a grinder jar, add the entire roasted spice and lentils mixture.

making podi idli recipe

19. 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.

making podi idli recipe

20. 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 recipe

2) making podi idli recipe:

21. using idli batter steam mini idlis or regular sized idlis in an idli steamer. once done, then 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.

making podi idli recipe

22. heat ½ tablespoon sesame oil (gingelly oil – made from raw sesame seeds) in a small pan. keep flame to a low.

making podi idli recipe

23. add ¼ teaspoon mustard seeds.

making podi idli recipe

24. let the mustard seeds crackle.

making podi idli recipe

25. then add 4 to 5 curry leaves.

making podi idli recipe

26. stir and fry for a couple of seconds till the curry leaves become crisp. then add the idlis.

making podi idli recipe

27. mix well.

making podi idli recipe

28. add about 2 tablespoons idli podi. you can add less or more of the podi as per your requirements.

making podi idli recipe

29. mix the podi with the idlis.

podi idli recipe

30. on a low to medium-low flame, stirring often sauté for 1 to 2 minutes, till the idli podi coats the mini idlis evenly. the idli podi already has salt in it. in case you want, you can add some more salt on the idlis.

podi idli recipe

31. serve podi idli hot or warm with a coconut chutney. you can garnish with some chopped coriander leaves if you want.

podi idly

 

About

dassana amit
i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.

i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.

all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.