Podi Idli is a classic South Indian breakfast that is simple and very addictive.
We are starting our month long mega marathon, ‘Explore the flavors’, today. So our BM group will be blogging almost everyday this month except for Sundays. I am starting off the marathon with a classic South Indian breakfast called Podi Idli.
Valli gave us quite a few themes to choose from. We can either pick one theme for the entire month or 4 different themes throughout the month. I am going to post under 4 different themes – 1 theme per each week in April. First week is going to be all about Breakfast dishes.
I have some interesting breakfast recipes from around the world lined up for this week. Today I have a South Indian breakfast dish that is quite easy to make if you have all the components ready. Use your favorite idli batter recipe here. I use the recipe from Kannamma cooks and the idli turn out perfect, soft and fluffy, every time. Just make sure to make smaller idli or use button idli mold.
Podi Idli is one of the many jazzed up versions of basic everyday idli. In this recipe, homemade podi or spice powder is generously sprinkled over freshly made mini Idli and then topped with a crunchy tempering. Serve with some chutney and sambar for a filling breakfast/ brunch.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87.
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Podi Idli
Ingredients
To make the Podi/ Spice Powder:
- ½ cup chana dal
- ½ cup urad dal
- ½ cup Roasted chana dal (Putnala pappu/ dalia)
- 8~10 curry leaves
- 2 tbsp rice
- ¼ tsp Asafoetida (hing)
- 2 tbsp tamarind
- 2 tbsp Poppy seeds
- ¼ cup Sesame seeds
- ¼ cup Dry grated Coconut
- 2 tsp Oil
- 8~10 Dry Red chilies Adjust as per taste preference
- To taste salt
Other Ingredients:
- As needed Idli Batter, to make idli
- 1 tbsp ghee
- 1 tbsp sesame oil
- 1 tbsp urad dal
- 2 tbsp Peanuts
- 6~8 curry leaves
- 2 tsp Cashews
- 2 tbsp Cilantro, finely chopped
Instructions
Make Podi/ Spice powder:
- Dry roast separately - chana dal, urad dal, dalia, curry leaves, raw rice, poppy seeds, sesame seeds and grated coconut. Make sure to cook them on medium low flame and 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 1 month.
Make Idli:
- Pour slightly less batter into the idli molds to make smaller size idli or use a button idli mold. Make idli and keep ready.
- Heat ghee and sesame oil in a large skillet; add urad dal, peanuts, curry leaves, cashews and cook till the seeds are golden.
- Sprinkle podi/ spice powder evenly over the idli. Add the tempering on top and gently toss everything to combine all the ingredients. Serve right away with chutney and sambar.
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.