Podi Idli (Gun Powder Idly) is a delicious snack made with Idli and Milagai Podi (Gun Powder). This quick and easy snack can be made in just 5 minutes if you have Idli and Podi. This spiced and aromatic Idli dish is a good lunch box option.
You can prepare the Milagai Podi / Idly Podi and store it. This gun powder stays good for quite some time. This powder is very easy to make and does not take much time. Only thing to take care is the roasting of dal (lentil). This has to be done on low heat till aromatic and golden in colour. While grinding the lentils keep the powder a little coarse to get the crunch.
I like to make Podi Idli in ghee as it enhances the flavour of podi, but you can always use oil if you don’t like ghee. I have marinated the idli in a paste made of ghee and podi. You can proceed without this step also. So don’t think much, go ahead and enjoy this super easy and tasty dish. Here is how to do it.
You may like to try our other similar recipes like Soft Rice Idli (Steamed Rice Cake), Khara Bath (Upma) and Rava Idli (Semolina Steamed Cake).
Yield: 6
Prep time: 15 minutes
Total time: 40 minutes
Ingredients for Podi Idli
6 idli’s (click here for Idly recipe)
1 tablespoon ghee
½ cup podi masala
2 tablespoon curry leaves
1 teaspoon mustard
1½ tablespoon ghee
For podi masala
½ cup urad dal
¼ cup Chana dal
15 to 20 red chilies broken
1 tablespoon sesame seed
¼ teaspoon asafoetida
1 teaspoon coconut grated
Salt to taste
1½ teaspoon oil
Directions For Podi Idli (Gun Powder Idly)
For the podi
- Heat a pan with 1 spoon oil; add chana dal and saute on low heat till light pink.
- Add urad dal and saute till golden.
- Add red chillies and saute for a minute.
- Now move the dal to one side of the pan and add 1 spoon of oil.
- Add asafoetida, sesame, salt and coconut; toss well all together till you get a nice aroma.
- Set aside to cool.
- Grind to a coarse powder or fine as per your liking.
How to proceed
- Mix podi masala and 1 tablespoon ghee to a paste like consistency.
- Coat idli’s all over with the podi paste and set aside to marinate for 20 minutes.
- Heat ghee, add mustard and then idli’s. Saute for 2 minutes.
OR
- Heat ghee, add mustard, podi masala and then idli’s. Saute for 3 to 4 minutes until Idles are well coated.
- Serve.
