Ghee Podi Idli

 

             Idlis in general are a perfect and a healthy breakfast option. So I dished out my all time favorite idli in a new avatar with some idli podi sprinkled over it. Serve these soft and fluffy treats in this appealing and appetizing manner. They just tastes awesome. I added some Andhra special Nalla Karam Podi. However, you can use any other idli podi of your choice. 

             The star ingredients in this recipe are the idli podi and ghee that adds a distinct flavour to this dish and takes it to the next level. You may substitute ghee for butter according to individual preference.

          It is a very quick and a simple snack item to satiate your hunger pangs. This ghee podi idli is perfect as a tea-time snack or as an appetizer with or without any chutney. So check out the step by step pictorial recipe to prepare this comforting fusion dish.

• 3-4 idlis
• 1-2 tbsp. ghee
• 1 tsp. mustard seeds
• 1-2 dry red chilies
• 1 tsp. urad dal
• 1 sprig curry leaves
• 2-3 tbsp. idli podi
• 1 tbsp. coriander leaves, chopped

           Dice the idlis into pieces. Keep aside. 

          Heat oil in a pan. Temper with dry red chilies and mustard seeds. Allow it to splutter.

          Add the urad dal and curry leaves. Sauté for a few seconds. Then add the diced idlis and stir fry for 2 minutes.

          Add the podi masala and mix well so that the idlis are well coated with the spice. 

          Switch off the flame and garnish with chopped coriander leaves. Serve as a tea time snack.

          

                  Dice the idlis into pieces. Keep aside.

  Heat oil in a pan. Temper with dry red chilies & mustard seeds. Allow it to splutter.

                   Add urad dal & curry leaves. Sauté for a few seconds.

                   Add the diced idlis & stir fry for 2 minutes.

Add the podi masala & mix well so that the idlis are well coated with the spice.

                      Garnish with chopped coriander leaves. 

                    Serve as a tea time snack.

Podi Idli

          Idlis in general are a perfect and a healthy breakfast option. So I dished out my all time favourite in a new avatar with some homemade idli podi sprinkled over it. Serve these soft and fluffy teats in this appealing and appetizing manner. These steam delights can be served as a sumptuous meal anytime of the day. Relish them with some coconut chutney and sambar.

• Idli Batter as required
• Idli Podi as required
• butter / olive oil as required
• coconut chutney and sambar to serve

          Make idlis in the idli mould as usual. When cool, demould them and keep aside.

          Heat 1 tbsp. butter / olive oil in a pan and sauté the 2-3 idlis at a time. 

          Sprinkle 1 tbsp. of the idli podi over it and spread it evenly so that it covers the idlis. 

          Transfer to a serving plate and serve along with coconut chutney and sambar for a sumptuous breakfast. 

                       Heat 1 tbsp. butter / olive oil & sauté the idlis 2-3 at a time. Sprinkle 
                       1 tbsp. idli podi over it & spread it evenly so that it covers the idlis. 

Amazing Podi Idli - Steamed South Indian Breakfast.

          Idlis in general are a perfect healthy breakfast option. So I dished out my all time favourite in a new avatar with some idli podi sprinkled over it. (I added some Nalla Karam Podi - an Andhra Speciality). Serve these soft and fluffy treats in this appealing way and see them fast disappearing in no time. A good tasty coconut chutney and sambar are perfect as an accompaniment.

           This dish brings some good memories of my days in Chennai, where I would pack these podi idlis in my son's school lunch box. They were also our weekend breakfast menu. The podi (gunpowder) is Nalla Karam podi, a Andhra speciality that I carry with me wherever I go.   

• 1 cup Idli rava (semolina), soaked for 3-4 hours & drained
• 1/2 cup split urad dal (black gram), soaked for 2 hours & drained
• few fenugreek seeds, soaked along with the dal
• 1/2 cup buttermilk
• 1/2 cup cooked rice
• salt to taste
• Idli podi (gun powder) as required
• oil to grease the idli mould
• coconut chutney & sambar to serve

          Grind the dal, fenugreek seeds, idli rava, cooked rice, buttermilk and enough water to a smooth paste. Adjust water to form a thick batter. Mix salt to taste and ferment overnight.

          Pour spoonfuls in greased idli moulds and sprinkle the podi over it in any pattern you desire. 

           Steam in a pressure cooker or steamer for 15 minutes (5 minutes on high flame and the remaining on low flame). When cool, demould them and serve them hot with chutney and sambar.