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Podi Idli Yum
Podi Idli is a classic South Indian breakfast that is simple and very addictive. Mini or little idli are generously coated with a spice powder aka podi and then topped with crunchy tempering.
Podi Idli
Course breakfast, brunch
Cuisine andhra, south indian
Prep Time
15 minutes

Cook Time
45 minutes
Servings
Servings
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
Course breakfast, brunch
Cuisine andhra, south indian
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Servings
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
Podi Idli
Instructions
Make Podi/ Spice powder:
  1. 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.
  2. In the same pan, heat oil and roast red chilies until lightly browned but not burnt. Let cool.
  3. 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:
  1. Pour slightly less batter into the idli molds to make smaller size idli or use a button idli mold. Make idli and keep ready.
  2. Heat ghee and sesame oil in a large skillet; add urad dal, peanuts, curry leaves, cashews and cook till the seeds are golden.
  3. 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.
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