Podi Idli is a great South Indian breakfast that cab be made quickly with leftover idlis or mini idlis. It is made by tossing steamed idlis over a basic tempering along with a spicy ground lentil condiment called podi. These serve as a great snack too, kids will love it.
Podi idli is so tasty and a comforting food made with leftover idlis or mini idlis. I have always wondered how our elders turn even the leftovers to such tasty snack and avoid food wastage. So I have also stuck to this rule of no food wastage as far as I can.
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About Podi Idli
Podi is a spicy condiment made using lentils. Idli is steamed rice cakes. So idlis tossed in podi is popularly known as Podi Idli. It is a quick South Indian breakfast made using left over idlis. Later hotels started to fancy it using mini idlis.
I started making podi ever since mittu started eating idli podi. I usually make a simple version in dosa tawa itself. But later when I tasted in restaurants and seeing kids enjoy it now this is the version I am making and everyone at home is a fan of it.
The key to a perfect tasting podi idli is idlis should be firm and podi should be slightly coarse. You can refrigerate the idlis for a while to make it a bit firm so that they don't crumble while tossing.
I always use homemade idli podi as it tastes great and is less spicy. I always have a batch of homemade idli podi as we aren't big fans of store bought ones. Once I see the bottle nearing to finish I make a fresh batch and store.
Over the years I have made so many versions of idli podi but the one posted here is our staple. For a change I try different varieties but finally come to our family staple recipe.
Podi Idli Video
Podi Idli Ingredients
- Idli - You can use mini idli or big idlis cut into cubes. Make sure to refrigerate them for minimum 15 minutes before making podi idli.
- Onion - Sliced onion adds a crunch and taste to this dish so do not miss it.
- Oil - I always use gingelly oil for podi idli. But you can use any cooking oil too.
- Ghee - Ghee is added for flavour. You can skip it if you do not prefer.
- Mustard seeds - Mustard seeds is added to oil for tempering.
- Curry leaves - is added for flavour.
- Idli Podi - I always use homemade idli podi. But you can use store bought idli podi too make sure it is crunchy and slightly coarse.
- Salt - to taste and balance the flavours.
Similar Recipes
How to make Podi Idli Step by Step
1.To a pan add 1 tablespoon gingelly oil. Add ½ teaspoon mustard seeds, let it splutter.
2.Add 1 small sprig curry leaves, let it splutter.
3.Add 1 medium sized onion sliced along with little salt. Idli podi already has salt so keep an eye while adding salt.
4.Saute until it turns transparent. Do not let it soften it should be slightly crunchy.
5.Add around 30 mini idlis along with 3 tablespoon idli podi. My homemade idli posi is not spicy so I added more. You can adjust according to the spice level of your idli podi.
6.Add 1 ½ tablespoon ghee.
7.Give a quick mix.Toss in high flame and switch off.
Serve podi idli hot!
Expert Tips
- Adding idli podi - Our recipe of idli podi is less spicy so I usually add more. But if you are using store bought then use little less as it may be spicy, adjust accordingly.
- Add ons - You can add vegetables like carrot, capsicum to make it whole some. You can even add corn, peas or any other veggie of your choice. You can even add peanuts or almonds replacing cashews.
- Oil - Gingelly oil is good for health so be generous in adding. You can replace it with coconut oil.
- Idlis - Make sure your idlis are slightly porous so that it absorbs the podi well. So use the first batch of idli batter for best results. If you don't have mini idli mould, you can even make regular idlis, cube them and use it.
- Avoid crumbling - Refrigerate steamed idlis for a while to make it firm and avoid crumbling.
Serving and Storage
Serve podi idli hot or warm for the best taste. Enjoy it as a breakfast, snack, or light dinner. It also tastes delicious with a cup of filter coffee or masala chai. Garnish with fresh coriander leaves and a drizzle of ghee for extra flavour.
FAQS
1. Can I use leftover idlis?
Yes. Leftover or a day-old idlis works very well because they hold their shape and absorb the podi without becoming mushy.
2. Can I make podi idli for lunch boxes?
Yes. Podi idli is a great lunch box recipe because it stays great and flavorful even after cooling.
3. Why is my podi idli dry?
It means there wasn't enough oil or ghee, or too much podi was used. Add a little more sesame oil or ghee and toss again for a better coating and to avoid drying.
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📖 Recipe Card
Podi Idli Recipe (Podi Mini Idli)
Ingredients
- 30 mini idli
- 1 medium sized onion
- 1 tablespoon oil
- 1 ½ tablespoon ghee
- ½ teaspoon mustard seeds
- 1 small sprig curry leaves
- 2 tablespoon idli podi
- salt to taste
Instructions
- To a pan add 1 tablespoon gingelly oil. Add ½ teaspoon mustard seeds, let it splutter.
- Add 1 small sprig curry leaves, let it splutter.
- Add 1 medium sized onion sliced along with little salt. Idli podi already has salt so keep an eye while adding salt.
- Saute until it turns transparent. Do not let it soften it should be slightly crunchy.
- Add around 30 mini idlis along with 3 tablespoon idli podi. My homemade idli posi is not spicy so I added more. You can adjust according to the spice level of your idli podi.
- Add 1 ½ tablespoon ghee.
- Give a quick mix.Toss in high flame and switch off.
- Serve podi idli hot!
Video
Notes
- Adding idli podi - Our recipe of idli podi is less spicy so I usually add more. But if you are using store bought then use little less as it may be spicy, adjust accordingly.
- Add ons - You can add vegetables like carrot, capsicum to make it whole some. You can even add corn, peas or any other veggie of your choice. You can even add peanuts or almonds replacing cashews.
- Oil - Gingelly oil is good for health so be generous in adding. You can replace it with coconut oil.
- Idlis - Make sure your idlis are slightly porous so that it absorbs the podi well. So use the first batch of idli batter for best results. If you don't have mini idli mould, you can even make regular idlis, cube them and use it.
- Avoid crumbling - Refrigerate steamed idlis for a while to make it firm and avoid crumbling.
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