Cooking with Shail

Hey all!! Idli Podi is famous idli dish made in the South India. Podi basically means powder and is made primarily out of urad dal, chana dal, sesame seeds and red chilly. Podi is also known as gun powder and it is so aromatic and flavorful when applied on idli and eaten the taste completely transforms. Normally Podi Idli is made by applying ghee on Idli and applying the powder evenly on the idli. I have made mine by chopping the idli and sauteing it in the Podi. I have made rava idli you can use regular idli batter also. Normally regular idli batter is used and sometimes even leftover idlis are used. The Podi can be used on dosas and uttapams also. The flavor is strong and tasty. Lets check out the recipe then…..

Ingredients:

For Podi:

Dhania/Coriander Seeds – 1/4 cup

Chana Dal/ Split Bengal Gram – 1/2 cup

White Urad Dal/ Split Black Gram Lentils (White) – 1/2 cup

Sesame Seeds / White Til – 1/4 cup

Oil – 3 tsp

Garlic Cloves – 3 large

Kashmiri Lal Mirch (Whole) / Kashmiri Red Chilli (Whole) – 12 pieces

Curry Leaves – a few

Salt as per taste

Asafoetida – 1 tsp

Turmeric/ Haldi Powder – 1 tsp

For Idli:

Rava/Semolina – 2 cups

Rice Flour – 1/4 cup

Curd/Dahi – 1 cup

Water – 1 1/2 cup

Salt as per taste

Eno/ fruit salt – 1 tbsp

For Podi Idli:

Idli – 8 -10

Podi – 3 tbsp

Oil – 2 tsp

Mustard Seeds / Rai – 1 tsp

Cumin Seeds / Jeera – 1 tsp

Curry Leaves – a few

Onion ( Chopped ) – 1 small

Capsicum (Chopped) – 1 small

Tomato (Chopped) – 1 small

Coriander Leaves (chopped) – for garnishing

Sesame Seeds – for garnishing

Method:

For Idli:

1) Mix together rava, rice flour, salt, curd and water and keep it to rest for 15 minutes.

2) After 15 minutes add the eno and mix it well.

3) Pour the idli batter in idli mould and steam for 20 minutes.

For Podi:

1) In a wide pan roast the sesame seeds, urad dal and chana dal till light pink and keep aside to cool.

2) Roast the dhania/coriander seeds till light brown and leaves aroma (approximately 5-8 minutes). Keep aside to cool.

3) De-seed the Kashmiri Red Chilli and keep aside. In the same pan add the oil and let it become warm. Then add the garlic cloves, curry leaves and kashmiri lal mirch (de-seeded) and saute for 5 minutes. Keep aside to cool.

4) Once cool in a grinder take the sesame seeds, coriander seeds, chana dal, urad dal, garlic cloves, curry leaves and kashmiri lal mirch, salt, turmeric powder and asafoetida and grind it all together into a fine powder. Do not add any water. Store in airtight container for further use.

For Podi Idli:

1) In a wok take the oil. Let it become warm. Then add the cumin seeds and mustard seeds. Once they crackle add the curry leaves. Chop the idlis in 4 parts each or small as you desire.

2) Now add the capsicum and saute for 2-3 minutes. Then add the onions and saute till pink. Then add the tomatoes and cook for 2-3 minutes till soft.

3) Add the podi in this and mix well.  Add the idli pieces to the mixture and mix well till completely coated with the podi. Garnish with coriander leaves and sesame seeds.

4) Serve hot with chutney.