Podi Idli with leftover idlis cut, smeared in ghee, tempered with a basic tadka with idli podi sprinkled. Podi Idli Recipe with step by step pictures and video.
I usually make a simple version in dosa tawa itself..heat oil, add idli podi along with cut idli cubes toast and serve hot.But this is the version amma makes and I love it too…this is inbetween idli upma and idli podi toast.
About Podi Idli
Podi idli is so tasty and a comforting food made with leftover 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.
So sometimes I intentionally make more idlis just to make this as I love it so much.
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Podi Idli
Ingredients
To temper:
- 1 tsp ghee
- 2 tsp oil
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- a small sprig curry leaves
- 1 no red chilli
- a pinch hing
Instructions
- Refrigerate the idlis for half an hour to make it firm to cut. Cut into small cubes. Add ghee.
- Spread ghee well on the idlis and set aside. To a kadai add oil, ghee heat it add mustard seeds let it splutter. Then add the items listed under ' to temper', let it splutter.
- Give a quick saute until dal turns golden. Now add the cut idlis.
- Add idli podi. Mix well and roast for 3-5 mins low medium flame. Switch off and serve Podi Idli hot!
Video
Notes
- You can add a tsp of ghee at the end to give a more unique ghee flavour.
- I used homemade mtr style idli podi.
- If you are serving for kids, then you can reduce idli podi to 1 tbsp.
How to make Podi Idli
- Refrigerate the idlis for half an hour to make it firm to cut.Cut into small cubes.Add ghee.
- Spread ghee well on the idlis and set aside.To a kadai add oil, ghee heat it add mustard seeds let it splutter.Then add the items listed under ‘ to temper’, let it splutter.
- Give a quick saute until dal turns golden.Now add the cut idlis.
- Add idli podi.Mix well and roast for 3-5 mins low medium flame.Switch off and serve hot!
Nei podi idli ready!
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
Vegetable podi idli recipe
Ingredients
- 20 nos mini idlis
- 1 tbsp idli podi 1 idli podi2
- 2 tbsp onion finely chopped
- 1 tsp ginger garlic paste
- 2 tbsp carrot finely grated
- 1 tbsp capsicum
- 1 tbsp gingelly oil
- 1 and 1/2 tbsp coriander leaves
- 5 nos cashews broken
- salt to taste
To temper
- 2 tsp oil
- 3/4 tsp mustard seeds
- a small sprig curry leaves
Instructions
- 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!
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.
- 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!
Expert Tips
- 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.
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