Podi Idli is a classic South Indian breakfast that is easy to make and delicious. Hot steamed idli are generously coated with homemade idli karam podi and ghee.
Recipe for Andhra style idli podi is included in the post. This spice powder is great to make ahead of time and is perfect to serve with dosa, upma and of course, idli.
Table of contents
About the Recipe
Idli and dosa are quintessential part of South Indian cuisine. They are typically made for breakfast but I think they are filling enough to make for even lunch or dinner. Also great to pack in lunchbox.
Today I have a delicious variation of a classic South Indian breakfast. Podi Idli are nothing but hot steamed idli that are coated with spicy idli milagai podi and a generous drizzle of ghee laden tempering. My version also includes crunchy peanuts and cashews in the tempering.
This is an easy to make dish once you have all the components ready. Use your favorite idli batter recipe here. Just make sure to make small size idli or use a button idli mold.
The homemade Andhra style karam podi is nutty and delicious. Make a big batch of it and store for up to 2 months in the pantry. It is great to serve with both idli, dosa and even sprinkled over upma.
Serve podi idly with chutney and sambar for a filling meal any time of the day.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.
Here are the ingredients you need to make idli powder:
- Sesame seeds, poppy seeds, dry unsweetened coconut, raw rice.
- Chana dal, urad dal, dalia (putnala pappu).
- Tamarind
- Dry red chilies
- Curry leaves
- Salt
Here are the ingredients you need to make this recipe:
- Idli - feel free to use homemade or store-bought batter. You can use one of these recipes as well:
- Peanuts, cashews and urad dal
- Curry leaves
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
Here is how to make podi idli. Start by making the idli podi recipe:
Make Karam powder
In a medium size pan on medium pan, dry roast chana & urad dal, dalia, raw rice, sesame seeds, poppy seeds and grated coconut and curry leaves. Stirring constantly, roast until lightly browned and aromatic. Remove into a bowl and allow to cool.
In the same pan, heat oil and roast red chilies until lightly browned but not burnt. Let cool. Once all the ingredients are cool, grind them into a powder along with salt, hing and tamarind.
Make Podi Idly
In a small skillet on medium flame, heat ghee and sesame oil. Add urad dal, peanuts, cashews, curry leaves and cook till the seeds are golden. Place hot idli in a wide bowl. Sprinkle karam powder evenly and generously over idli.
Add the tempering on top and gently toss everything to combine all the ingredients. Serve right away with chutney and sambar.
Expert Tips
- My idli karam podi recipe makes a small batch. You can double or triple the amounts to make a bigger batch. Store in an airtight container and use as needed for up to 2 months.
- If you like your spice powder spicy, add more dry red chilies.
- Make sure to use a clean, dry spoon every time you take some spice powder out.
- Either make button idli or pour less batter into the mold to make smaller idli.
- For best taste, serve the podi idly hot immediately after making it.
You might also like
Here are a few more delicious South Indian breakfast that you might like:
I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
Podi Idli
Ingredients
To make the Podi/ Spice Powder:
- 2 tablespoons Chana dal
- 2 tablespoons Urad dal
- 2 tablespoons Roasted Chana dal (Putnala pappu/ dalia)
- 1½ teaspoons Raw Rice
- 1½ teaspoons Sesame seeds
- 1½ teaspoons Poppy seeds
- 1½ teaspoons Dry grated Coconut
- 4~6 Dry Red chilies
- 4~6 Curry leaves
- ⅛ teaspoon Asafoetida (hing)
- 2 teaspoons Tamarind
- 1 teaspoon Oil
- To taste Salt
Other Ingredients:
- As needed Idli Batter, to make idli
- 1 tablespoon Ghee
- 1 tablespoon Sesame oil
- 1 tablespoon Urad dal
- 2 tablespoons Peanuts
- 1 tablespoon Cashews
- 6~8 Curry leaves
- 2 tablespoons Cilantro, finely chopped
Instructions
Make Podi/ Spice powder:
- In a medium size pan on medium pan, dry roast chana & urad dal, dalia, raw rice, sesame seeds, poppy seeds and grated coconut and curry leaves. Stirring constantly, roast until lightly browned and aromatic. Remove into a bowl and allow to cool.In the same pan, heat oil and roast red chilies until lightly browned but not burnt. Let cool.Once all the ingredients are cool, grind them into a powder along with salt, hing and tamarind. Store in an airtight container for up to 2 months.
Make Idli:
- Pour slightly less batter into the idli molds to make smaller size idli or use a button idli mold. Steam idli and keep ready.
Make Podi Idly:
- In a small skillet on medium flame, heat ghee and sesame oil. Add urad dal, peanuts, cashews, curry leaves and cook till the seeds are golden.
- Place hot idli in a wide bowl. Sprinkle karam powder evenly and generously over idli. Add the tempering on top and gently toss everything to combine all the ingredients. Serve right away with chutney and sambar.
Video
Notes
- My idli karam podi recipe makes a small batch. You can double or triple the amounts to make a bigger batch. Store in an airtight container and use as needed for up to 2 months.
- If you like your spice powder spicy, add more dry red chilies.
- Make sure to use a clean, dry spoon every time you take some spice powder out.
- Either make button idli or pour less batter into the mold to make smaller idli.
- For best taste, serve the podi idly hot immediately after making it.
Srivalli
Awesome presentation Pavani, somehow I love this setup, even though your regular ones are breathtaking!..and I love the idea of garnishing the idlis finally with those fried munchies.. I love breakfasts and looking forward to read about all the breakfast across the globe!
Padmajha
This used to be made often long back! I used to serve this to the kids with a generous drizzle of ghee. Somehow down the years we forgot this version. Your spread looks so delectable Pavani.
sapana
I love podi idli can have it for breakfast, lunch or dinner. Your mini idlis look so cute coated in the podi. I love the entire breakfast table set up. It is quite different from your style and I love how beautifully you captured the bright airy pictures. Good start Pavani.
Priya Suresh
Wow, now you are killing me with those alluring podi idlies, its been a while i have prepared theme, and the morning breakfast set up looks fabulous Pavani, what a lovely start, keep going gal.
Kalyani
Lovely post Pavani and a great one to start the series ! I will check
This idly recipe from kanamma cooks soon 🙂
Manjula Bharath
wow such a delicious looking podi idli there 🙂 Podi idli's are perfect breakfast to indulge, a wonderful recipe for making a fiery podi, I even love kannama cooks idli they come so soft isn't it.. That's a healthy recipe to start the marathon with looking forward to all your breakfast ideas pavani 🙂 And same pinch I got that jar at Michaels yesterday 😀
Harini
Fantastic start to the day and the series, with this classic breakfast, Pavani. That whole setup is so much a weekly scene at home. My parents are fond of podis as accompaniment for idli. But my husband and I are hard core fans of peanut chutney and sambar.
Sandhya Ramakrishnan
Nothing can beat this classic podi idli for breakfast. This is one dish that my entire family loves as a travel food. On fact I made some last week to take with us on our road trip. Wonderful start to the series and looking forward to the rest.
Vaishali
I love the way the table has been all set up for breakfast , the soft cushiony Idlis with that podi are absolutely a killer . Ghee Idli Podi is my new love from Chennai and you have reminded me of it . Beautifully presented , a super delicious breakfast - unfortunately dinner time here .., but do I mind ? No ways !
Priya Srinivasan
same pinch pavani, this looks amazing, cute and cuddly!!! Oh i love podi idlies! The idly podi is slightly different than what i usually make! But man, looks scrumptious, i jsut want to take that full bowl from your click!!! Looking forward to your other dishes in the series!!!!
Sandhiya
Idly is my most comforting food on any time of the day !!! I have always stocked a bottle of idli powder, whatever the sides i make, i need idli podi as side for my idli & dosa. Yours idli powder sounds so flavorful and it's quite different from what i usually prepare , will give a try it on this way sometime. As usual lovely setup and amazing pictures, Pavani.
Usha
Mini ildi sprinkled with podi and garnished with peanuts & cashews is alluring. Nice start to the mega bm. Good luck with rest of the BM. Will follow you guys from the sideline.
Srividhya Gopalakrishnan
This is my absolute favorite.... For lunch boxes, I always prefer podi idli and IMO nothing can beat this combo. 🙂 Such a comforting meal and a great recipe to start with Pavani.
Gayathri Kumar
When I make idlis, I make sure to prepare podi idlis. They are quite addictive and a great way of using up left over idlis. I love your version with that peanuts and cashewnuts. Love to taste ..
Sharmila - The Happie Friends Potpourri Corner
Been a kids delight for ages.. It looks awesome.. I love the peanuts and cashew garnish.. Yumm..
Preeti
Amazing shoot and Healthy meal.. wonderful combo..
Mayuri Patel
Beautifiul photography and I simply love podi idli. You podi masala is easy to make and just the right quantity. Love the way you've added peanuts and cashew nuts as garnish.
Suma Gandlur
I am loving the peanut garnish for the podi idlis. The whole setup is a perfect background for the classic south Indian breakfast. Looking forward to your other breakfast didhes.
Sai Kiran
we all know that Idly Karam podi is the best with IDLY instead of any other pickle or chutney.
your simple explanation is good.