Podi Idli
Podi Idli- a quick breakfast of idlis tossed in a tempering and a spice mix
Servings: 3 person
Ingredients
- 25 Mini idli or 5 normal idli
- 2 tbsp Clarified Butter / Desi Ghee
- 1/2 tsp Mustard Seeds / Rai *
- pinch Asafoetida / Hing powder
- 2 tbsp Idli Podi Powder
- 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya optional
- Few Curry Leaves / Kadi Patta
Instructions
- Using your idli batter steam mini idlis or regular size idlis
- You can use regular idli batter or rava idli batter., both can be used.
- Once done remove the idlis from the mold and let them cool down a bit or use your left over idlis.
- If using regular size idlis then cut them into small cubes or slices.
- Heat ghee or oil in a wide pan and add mustard seeds and asafoetida, when done add the curry leaves in it and saute for a while.
- Now add the idlis and stir in the ghee for few seconds and then add the idli podi and mix well
- On low heat saute for a minute so the spice mix stick to the idlis.
- Turn off the heat and then add some fresh coriander if you wish.
- Serve hot spicy podi idli with coconut chutney and enjoy
Notes
variation-
you can also add some grated cabbage, carrots and peas in the tempering and saute for few minutes and then add the idlis and podi mix