Podi Idli – Have you ever tasted them at hotels?! Its just yum with the gingelly oil and podi flavour though a little spicy I love it to the core.When I was planning for kids lunch box series this podi idli came to my rescue for that week, I added veggies to make it whole some and it turned out super great.Here is my version of podi idli recipe 🙂
Podi Idli Recipe
Preparation Time:15 mins | Cooking Time : 10 mins | Serves:2
Recipe Category: Snack / Lunch | Recipe Cuisine: South Indian
Recipe Category: Snack / Lunch | Recipe Cuisine: South Indian
Mini Idlis – around 20
Idli Podi 1 , Idli Podi 2 – 1 tbsp(Adjust according to your taste)
Onion – 2 tbsp finely chopped
Ginger garlic paste – 1 tsp(optional)
Carrot grated – 2 tbsp
Capsicum – 1 tbsp
Ginger garlic paste – 1/2 tsp
Gingelly Oil – 1/2 tbsp
Coriander leaves – 1.5 tbsp finely chopped
Cashews – 5 (broken and fried in ghee)
Salt – to taste
To temper:
Oil – 2 tsp
Mustard seeds – 3/4 tsp
Curry leaves – a small sprig
Method:
- Pour idli batter into the mini idli mould and steam it for 8-10mins. My mini idli steamer has cloth so I use it which gives more softer idlis.You can just pour it directly into the mould too.
- In a mixing bowl add the idlis, drizzle gingelly oil and idli podi, mix well and set aside.In a kadai heat oil – add mustard seeds and curry leaves let it splutter.
- Add onion,ginger garlic paste and saute for few mins till onions turn golden brown.Add carrot and capsicum.
- Saute for few mins till raw smell of the veggies leave, add required salt. Add the podi idlis and toss it well.Finally add coriander leaves and ghee fried cashews.Give a quick stir and switch off.
Serve warm!
My Notes:
- Our recipe of idli podi is less spicy so I usually add a tbsp, but if you are using store bought then use little less as it may be spicy…adjust accordingly.
- Adding veggies is purely optional but since I planned for kids lunch box menu I wanted to make it wholesome so added them.Be creative and use corn,peas or any other veggie of your choice.
- Gingelly oil is good for health so be generous in adding.You can replace it with coconut oil.
- 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.
- You can even add peanuts or almonds replacing cashews.
- If you dont have mini idli mould, you can even make regular idlis, cube them and use it.
Super Sharmi. now a days it becomes routine to check your blog rather checking official mails 🙂
I do this with paruppu podi and ghee and no veggies. One more variant is to use MTR puliyogare mix. I do the tadka with ghee and gingely oil, add some peanuts, curry leaves and the puliyogare mix. Then add mini idlis or normal idli pieces; stir and take off. It will be super yumm. My son loves it.
I love your mini idly pan. as said make as a bog hit with kids.
Hey, very nice site. I came across this on Google, and I am stoked that I did. I will definitely be coming back here more often. Wish I could add to the conversation and bring a bit more to the table,but am just taking in as much info as I can at the moment. Thanks for sharing.
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great way of having idly
Cute mini idli's. Sure kids will love this colorful dish..
Irresistible podi ildi, love that you have added veggies..Best way to sneak veggies.
nice food with tastey
at my home, we stop with step 2 – add podi to cooked idli. you just took the classic to a whole new level 😀 always appreciate any additions involving veggies for the kids… great idea thanks
Creative Lunch Box Idea! Love the clicks and colors in this!
Hi. I live in SA….the Indian grocers dont know what 'idli podi' is….is there an alternate name that I could use? Or is it something I can whip uo with the spices I have at home?
It is dry chutney powder we can make at home…Check the links in ingredients list for the recipe, yes you can make your own homemade chutney powder.
Can i use regular saffola oil instead of Gingelly oil??
Yes you can use
I made this today for my daughter's lunch box and I had the left overs – I loved it!! Hope she finishes them. Thanks for sharing the recipe sharmi! 🙂