In podi idli, a mixture of idli podi (milagai podi) and sesame oil or ghee is mixed and then smeared on the idlis. Podi idli is very tasty and usually packed for travel journeys. Podi idli can be made with either mini idlis or regular sized idlis. I usually make podi idli with mini idlis. For the idli podi you can use homemade or store brought podi. In this recipe post, I have shared the step by step method of making podi as well as the method for making podi idli. For the detailed recipe with additional tips, you can check this post – Idli podi. I always have a jar of podi in the kitchen and it is often served with Idli or Dosa. While making podi idly, I prefer to temper some mustard seeds and curry leaves in sesame oil, which gives additional flavor. There are many variations you can do to the basic recipe – like adding some grated vegetables or nuts like cashews or peanuts. Some coriander leaves also can be added. You can also add onions or tomatoes. You can play around with your favorite herbs and veggies while making podi idli. To make podi idli, you can use either sesame oil or ghee. We prefer sesame oil. This sesame oil is made from raw sesame seeds and is not refined. It is wood pressed oil and has a lovely nutty aroma and taste. Its also called as gingelly oil. Serve podi idli hot or warm with some coconut chutney. Even without any accompaniment like a chutney, podi idlis taste good.
How to make Podi Idli
1: making idli podi: If you have podi with you then skip this step. A) roasting lentils and spices1. Keep all the lentils and spices ready before you begin. Take a heavy kadai or a pan and heat it. Keep the heat to a low. Add ¼ cup urad dal (husked and split or whole bengal gram) to the pan. 2. Keep on stirring often while roasting urad dal. 3. Roast till the urad dal becomes golden and you get a nice aroma of the roasted urad dal. 4. Remove and keep the roasted urad dal on a separate plate or tray. 5. Next add ¼ cup chana dal (husked and split or whole bengal gram) to the same pan. 6. Keep on stirring often, while roasting chana dal till the lentils get browned or golden. For uniform cooking and color, keep on stirring them often. Once the chana dal gets browned or golden, then remove aside on the same plate. 7. Now take 2 tablespoons of sesame seeds in the same pan. 8. Stirring often roast the sesame seeds till they change color and start crackling and popping. Keep them aside. 9. In the same pan add ½ teaspoon oil. You can use sesame oil (gingelly oil which is made from raw sesame seeds). Add 4 to 5 dry red chilies. Before roasting red chilies, remove the crown from them. Break or halve the chilies and also remove the seeds before roasting them. 10. Roast the red chilies, stirring them till they change color and you can get their pungent smoky aroma. 11. Add 22 to 24 curry leaves (2 sprigs of curry leaves) to the pan. 12. Stirring non-stop, fry for a few seconds till the curry leaves become crisp. 13. Switch off heat and add ½ teaspoon hing (asafoetida). 14. Stir and mix well. 15. Then add 1 teaspoon salt. 16. Stir and mix again. 17. Take this spice mixture in the same plate. Let all the roasted spices cool down and come at room temperature. Making podi 18. In a grinder jar or coffee grinder, add the entire roasted spice and lentils mixture. 19. Grind or powder in intervals of some seconds to a coarse or fine texture. Do not grind at a stretch as then the sesame seeds will release oil. Check the taste and add some more salt if required. 20. Then spoon the podi in the jar. Close tightly with a lid and keep it at room temperature. You can even keep in the fridge.
Making podi idli
- Using Idli batter steam mini idlis or regular sized idlis in an idli steamer. Once done, then remove the mini idlis and keep them in a casserole or a pan. Cover the pan with a lid. You will need about 35 to 40 mini idlis. If using large idlis, then take about 8 to 10 idlis and then chop them. Make sure that the idlis are completely cooled at room temperature before you begin making the podi idli recipe. You can even use leftover idlis.
- Heat ½ tablespoon sesame oil (gingelly oil – made from raw sesame seeds) in a small pan. Keep heat to a low.
- Add ¼ teaspoon mustard seeds.
- Let the mustard seeds crackle.
- Then add 4 to 5 curry leaves.
- Stir and fry for a couple of seconds till the curry leaves become crisp on low heat. Then add the steamed idlis.
- Stir and mix well.
- Add about 2 tablespoons of idli podi. You can add less or more of the podi as per your taste requirements.
- Mix the podi with the idlis.
- On a low to medium-low heat, stirring often sauté for 1 to 2 minutes, till the podi coats the mini idlis evenly. The podi already has salt in it. In case you want, you can add some more salt on the idlis.
- Serve podi idli hot or warm with coconut chutney. You can garnish with some chopped coriander leaves if you want. Few more recipes with Leftover idlis on blog are:
Idli fry Idli upma Masala idli Chilli idli Idli manchurian
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Podi Idli recipe from the archives first published in May 2018 has been updated and republished on December 2022.
