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.
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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
- 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
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.
- 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.