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- 18 Aug, 2023
Leftover idlis (steamed rice cakes), cut into bite-sized pieces
1 tablespoon oil (for sautéing)
Urad dal (split black gram dal)
A pinch of asafoetida (hing)
Salt to taste
1 cup chana dal (split chickpeas)
1/2 cup urad dal (split black gram dal)
10-12 dried red chillies (adjust to taste)
1 teaspoon whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon sesame seeds
1/2 teaspoon asafoetida (hing)
Salt to taste
Steps to prepare Podi Idli:
For Making Podi:
- In a dry pan, roast the chana dal and urad dal separately over medium heat until they turn golden brown and aromatic. Remove and let them cool.
- In the same pan, roast the dried red chillies until they become crisp. Remove and set aside.
- Roast the black peppercorns, cumin seeds, and sesame seeds for a couple of minutes until fragrant. Remove from heat.
- Allow all the roasted ingredients to cool completely before grinding.
- Once cooled, combine all the roasted ingredients, including the hing and salt, in a grinder or food processor.
- Grind everything to a coarse or fine powder, depending on your preference. The podi is now ready.
For Making Podi Idli:
- Heat oil in a pan. Add mustard seeds and let them splutter.
- Add urad dal and sauté until it turns golden brown.
- Add curry leaves and a pinch of asafoetida (hing). Stir briefly.
- Add the cut idli pieces to the pan. Sauté and mix well, ensuring the idlis are coated with the tempering.
- Sprinkle some of the prepared podi over the idlis. Toss well to evenly coat the idlis with the podi.
- Sauté the idlis for a few minutes until they are heated through and the podi is well incorporated.
- Taste and adjust the salt and spice level if needed.
- Once the idlis are well-coated and heated, remove from heat.
- Serve the Podi Idli hot with coconut chutney or tomato chutney.
Note: The quantity of dried red chillies in the podi can be adjusted according to your spice preference. You can also add a little oil to the podi while grinding to help it come together, but it's optional.