Podi Idli

Podi Idli is a classic South Indian breakfast that is spicy and delicious. Steamed idli are generously coated with homemade idli podi & ghee.

Author: Pavani

Prep Time: 15

Cook Time: 45

Total Time: 1

Course: Breakfast, brunch

Cuisine: andhra, south indian

Servings: Servings

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.

Pour slightly less batter into the idli molds to make smaller size idli or use a button idli mold. Steam idli and keep ready.

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.

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.

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