PODI IDLI

    'Podi Idli' is nothing but Idli combined up with Idli Podi and a hearty drizzle of Gingelly Oil.  A quick fix Breakfast/Snack and an easy recipe for Kid's Lunch Box. What you need for making this recipe are just 3 items - Idli, Idli Podi & your preferred Vegetable Oil/Ghee. If you have Idlis ready and a batch of store-bought/homemade Idli Milagai Podi, then this Podi Idli Recipe can be fixed within no time.  Gingelly Oil(Sesame Oil) is the most commonly used Oil, can also use Coconut Oil or Ghee for an extravagantly Podi smeared Idlis.
     Most of the South Indian Kitchen would have Idli Podi/Idli Milagai Podi, a simple ready to use Spice Powder especially eaten along with Idli/Dosa/Uthappam etc.,  I have already shared the recipe for IDLI PODI.  Pour a hearty drizzle of Gingelly Oil or Ghee into it and there you go with a ready to use Spice Powder which can be paired with your choice of Tiffin item like Idli/Dosa. But when you combine it up with Idlis and convert it into Podi Idlis, it gives a new dimension to the so-called bland & plain Idli.
     Podi Idli - as such the dish is HOT, I should say really hot depending on the Spiciness in your Idli Podi. Though Spice Powders call for using several Dry Chillies, adjust it to suit your spice level.  Use store-bought or homemade Idli Podi as per your convenience. Though this Podi Idli can be tough on your tongue, the Oil/Ghee does the balancing act.  Gingelly(Sesame) Oil has cooling nature and that is the reason most of the South Indian Kitchen pairs Idli Milagai Podi with Gingelly Oil. It emanates an extremely delicious nutty aroma too.
    

For a detailed Recipe on HOW TO MAKE IDLI, Click here...

MINI IDLI

     I have been making this Podi Idli since my kids' school days.  Now that they are out of schools and no more Lunch Box business, I make this only when I have to fancy my Son to eat Idlis. I would always have to get a big batch of Idli Podi ready when he is home.  He loves it to be smeared it up in Dosai - Podi Dosai or over Egg Dosai or in Mysore Masala Dosai. And Podi Idli when I have to convince him to eat Idlis. My kids even love those IDLI FRY/FRIED IDLIS with a sprinkle of Idli Podi. I usually make tiny sized Mini Idlis for the purpose.  And if you do not have the mould, then make Normal Idlis, smear the spice powder on it or cut it into small pieces and then follow the suit. Some recipe even calls for tempering the Podi Idlis with Mustard Seeds & curry Leaves.


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Cuisine - South Indian
Course - Main Course
Difficulty - Medium - High
Author - SM 


Preparation Time - 10 -15 Minutes

HOW TO MAKE PODI IDLI - IDLI SMEARED WITH SPICE POWDER

PODI IDLI

 

 INGREDIENTS:

Mini Idlis - 30- 45 Nos.
Idli Podi - 2-3 Tbspn
Gingelly Oil/Ghee - 3 Tbspn

MINI IDLI

METHOD:

• Pour in the Idli Batter to the Mini Idli moulds/regular sized Moulds.
• Steam cook the Idlis.
• Once cooked, remove the moulds from the steamer and allow it to cool for few minutes.
• Gently remove the Idlis from the mould with a spoon.
• I have used about 30-45 Mini Idlis(2-3 Moulds) in this recipe.
• If using normal-sized Idlis use 8-10 Idlis(Can cut it into small pieces).
• Let the Idlis slightly cool down before adding Idli Milagai Podi.
• Sprinkle a hearty amount of Idli Podi over the Idlis.
• Warm up the Gingelly Oil and drizzle it over the Idlis.
• Toss them up well until each Idli is well coated with the Idli Podi and smeared with Oil.
• Serve Podi Idli warm or at room temperature.
• Serves best to be packed in a Lunch Box or simply serve it as a snack.

 

NOTES:

• Can prepare Podi Idli recipe with Mini Idlis or Normal Idlis.
• Add more Oil & Idli Podi if you feel the Idlis aren't totally smeared up with the spice powder.
• Adjust the amount of Idli Podi & Oil to suit your preference.
• I have used Gingelly Oil(Nallennai) in this recipe and have used homemade Idli Podi.
• Can prepare the same recipe with store-bought Idli Milagai Podi.
• Can give this Podi Idli a twist by adding Paruppu Podi instead of Idli Podi or try combing both. Tastes great with Paruppu Podi too.
• Can substitute Gingelly Oil with melted Ghee/Coconut Oil.
• Some recipes of Podi Idli calls for tempering it with Mustard Seeds & Curry Leaves.

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TRIVIA: A SIMPLE NOTE

• Sesame Oil has a high smoke point & can be used for deep frying.
• Gingelly Oil has a low smoke point & can be used for stir-frying. Perfect for using it at the final stage of cooking to bring out the flavour and aroma. (Tamarind Rice/Puli Sadham, Vatha Kuzhambu, Podi Idli, to mix Idli Podi, drizzle over Dosa etc.,)
• Dark Sesame Oil has a very low smoke point & is used mostly as a flavour enhancer and is used in the final stage of cooking(final drizzle in Kuey Teow, Chicken Porridge, Soups etc.,)