Easiest Way to Cooking Perfect Idli with Podi

Easiest Way to Cooking Perfect Idli with Podi Delicious, fresh and tasty.

Idli with Podi. Podi idli recipe - This is one of the most common idli varieties I make often at home for the breakfast. Making podi idli is super easy if you have the podi ready in your kitchen. However assuming most readers would not have the Idli podi ready, I have shared how to make the podi too here in this post.

Once done, then remove the mini idlis and keep them in a casserole or a pan.

Cover the pan with a lid.

gunpowder recipe with detailed photo and video recipe. basically a coarse spice mixture condiment used as a side dish for south indian breakfast like idli and dosa. it is typically prepared with chana dal, urad dal, red chilies and sesame seeds and is popularly used for idli's as dipping condiment.

You can have Idli with Podi using 16 ingredients and 25 steps. Here is how you cook that.

Ingredients of Idli with Podi

1. Prepare 1/2 Cup of Toor Daal.

2. It’s 1/2 Cup of Urad Daal (White).

3. It’s 1/2 Cup of Moong Daal (Yellow).

4. It’s 1/4 Cup of Sesame Seeds (White).

5. You need 1-2 Cups of Dried Red Chilis.

6. It’s 1 1/2 Tbsp of Asafetida.

7. Prepare 1 tsp of Sugar.

8. You need 1.5 of Teaspoons/As per taste Salt.

9. It’s of As required Sesame Oil.

10. It’s of —————————————————.

11. It’s of For the Idli:.

12. You need of 1 Cup White Urad Daal.

13. It’s of 2 Cups Idli Rava.

14. You need 1/2 Tsp of Salt.

15. You need of 1 Tsp Fenugreek/Methi Seeds.

16. You need of As required Oil (For greasing).

Coming to this idli podi, since I am posting this as flax seeds idli podi, I adapted the recipe from here and made it with more flax seeds.

I found the serving size to be more.

Idli milagai podi is a staple South Indian dry side for Idli/dosai.

Podi comes so handy for busy days.

Idli with Podi step by step

1. (A) To make the Podi:.

2. Dry roast the daals separately with a few drops of oil over medium heat until you get a nice nutty aroma..

3. Be extra careful not to burn them otherwise, it will alter the taste completely. Transfer to a large plate..

4. Now, roast the sesame seeds just for about 2 minutes. That’s all it takes. Remove..

5. Finally roast the red chilies. Again chilies tend to get roasted quickly so be careful not to burn them. Remove..

6. Once all the roasted ingredients are on the plate, add asafetida, salt & sugar while still somewhat warm. Once the mixture is cooled completely, grind to a coarse powder in a dry grinder or coffee grinder..

7. Your podi is ready to be served with idlis/dosas..

8. Tip: Use sesame oil to mix with your podi. No other oil seems to match up to that extraordinary taste..

9. Store in an airtight jar. Use as required..

10. (B) For the Idli:.

11. Wash the Daal thoroughly in a medium bowl until the water runs clear.  Soak covered in 2-3 cups of water & the Methi Seeds for about 2 hours..

12. Place the Idli Rava in a large bowl.  Add 4-5 Cups of water & let it soak covered for about 2 hours as well..

13. Drain the water from the Daal & the Idli Rava.  Grind the Daal along with the Methi Seeds & 3/4th cup of fresh water until smooth & fluffy..

14. Drain the water from the Daal & the Idli Rava. Grind the Daal along with the Methi Seeds & 3/4th cup of fresh water until smooth & fluffy. Use a large Blender Jar to grind it..

15. Add the soaked Idli Rava into the Blender Jar. Give it a good whip for about 30 seconds just to incorporate the Daal & Rice together..

16. Transfer to a large bowl. Cover with a lid or Cling Wrap & leave it to ferment overnight or 8-10 hours in a warm place. Make a couple of holes on the cling wrap..

17. Note: During hot summers, the batter may rise in just 4 to 5 hours & during winters it may take up to 16 hours or so.  Add Salt when ready to cook..

18. Heat 2 cups of water in an Idli Steamer/Large Pot/Pressure Cooker/Instant Pot. Check the level of water. It should not touch the lowest Idli mold/plate..

19. Grease the Idli molds lightly with oil.  *Use a basting brush for convenience.  Pour ladleful of batter in the greased Idli molds..

20. Place in the Idli Steamer/large Pot/Pressure Cooker/Instant Pot carefully when the water comes to a boil on high heat. Cover.  Reduce heat to medium. Steam for 15 minutes..

21. Note:

1. If using a Pressure Cooker do not use the weight/whistle. If you do, your Idlis will be hard as rocks.  2)If using an Instant Pot, select the “Steam” mode & use a glass lid..

1. When done, take out the Idli Stand carefully & use a thin plastic or silicone spatula to unmold the Idlis..

2. Serve hot bottom side up with Sambar, Coconut Chutney & Podi..

3. Enjoy!.

4. .

Idli podi is always mixed with some sesame oil or ghee and then served with idli, dosa or uttapam.

There is a dish called Podi idli where idlis are smeared with a mix of idli podi and sesame oil or ghee.

Now after describing what is idli podi and what it is made up of, let me tell you its taste.

There is a slight crunch in it from the roasted.

Idli podi is a flavorful condiment made of lentils,seeds and spices.