Prep time
10 hours (including soaking and fermenting time)
Cook time
15 minutes
Servings
2 - 3 People
Category
Veg
What You'll Need
Podi Idli
Soft, fluffy idlis tossed in aromatic and spicy idli podi, drizzled with ghee or oil for a flavour-packed South Indian snack.
Ingredients :
For Idli Batter
1. Idli rice 1/2 cup
2. Urad dal (split black gram) 1/8 cup
3. Fenugreek seeds 1/4 tsp
4. Salt To taste
5. Water As needed
For Podi Idli
1. Steamed idlis (cut into quarters) 6 pcs
2. Idli podi (spicy lentil powder) 2 tbsp
3. Ghee or oil 1 tbsp
4. Fried curry leaves For garnish
Procedure :
1. Wash and soak the idli rice, urad dal, and fenugreek seeds separately in water for 4-5 hours. Drain and grind them together with some water to make a smooth, thick batter.
2. Transfer the batter to a large bowl, add salt, and mix well. Cover and let it ferment for 8-10 hours or overnight in a warm place until it rises and becomes airy.
3. Grease the idli mould with a little oil. Pour the fermented batter into the moulds, filling each cavity about three-quarters full. Steam the idlis in the multi kadai for 10-12 minutes, or until fully cooked. Remove the idlis from the moulds, let them cool slightly, and cut them into quarters.
4. Heat ghee or oil in a pan, add the quartered idlis, and sauté on medium heat for 1-2 minutes. Add the idli podi and toss the idlis gently until evenly coated with the podi.
5. Plate the podi idlis and garnish with fried curry leaves. Serve hot as a snack or light meal.
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