Podi Idli is a delicious South indian dish where steamed idlis are tossed with a spicy idli podi (gunpowder) and a generous drizzle of ghee. It’s a quick and flavorful snack or breakfast option that’s easy to make and packed with flavor. Here's how you can make Podi Idli at home:

Ingredients:

For the Podi (Gunpowder):

· 2 tbsp chana dal (split bengal gram)

· 2 tbsp urad dal (split black gram)

· 1 tbsp sesame seeds (optional but adds a nice flavor)

· 3-4 dry red chilies (adjust based on spice preference)

· 1/2 tsp black pepper (optional for extra spice)

· 1/2 tsp cumin seeds

· 1 tbsp grated dry coconut (optional)

· salt (to taste)

For the Podi Idli:

· 8-10 steamed idlis (fresh or leftover)

· 2-3 tbsp ghee or oil

· 2-3 tbsp of the podi (spiced powder)

· 1 tbsp sesame oil (optional, for added flavor)

· Fresh coriander leaves (optional, for garnish)

Preparation:

1. Make the Idli Podi (Gunpowder):

· Roast the dal and spices: In a dry pan, roast the chana dal, urad dal, sesame seeds, dry red chilies, black pepper, and cumin seeds on low heat. Stir constantly to prevent burning.

· Roast the coconut: If you’re using dry coconut, add it in the last minute of roasting. You just want to warm it up, not burn it.

· Grind the mixture: Once everything is nicely roasted and cooled, transfer it to a spice grinder or mixer. Grind it into a coarse powder (not too fine). Add salt to taste and mix well.

· Store: Your idli podi is ready! You can store this powder in an airtight container for a few weeks.

2. Prepare the Podi Idli:

· Cut the Idlis: If you’re using large idlis, cut them into halves or quarters. This helps the podi to coat each piece more evenly. If you're using mini idlis, you can leave them as is.

· Heat the ghee or oil: In a large pan, heat 2-3 tbsp ghee (or oil if you prefer) on medium heat. Once the ghee melts and becomes hot, add the idli pieces. Toss them gently to coat with ghee.

· Add the Podi: Sprinkle 2-3 tbsp of the idli podi over the idli pieces. Toss gently so that the idlis are coated with the podi on all sides. Add more podi if you like it extra spicy.

· Optional: Drizzle a little sesame oil for an additional flavor boost. You can also toss the idlis for an extra minute or two to make them a little crispy on the outside.

3. Serve the Podi Idli:

· Once the idlis are coated with the podi and slightly crispy, transfer them to a plate.

· Garnish with fresh coriander leaves for a burst of freshness.

· Serve immediately with coconut chutney or sambar on the side for extra flavor.

Tips:

· Adjust Spice Level: You can adjust the number of dry red chilies in the podi based on how spicy you want your dish. Adding black pepper also gives an extra kick.

· Ghee or Oil: ghee gives the podi idlis a rich, traditional flavor, but you can use oil if you're looking for a lighter version. Sesame oil can also enhance the flavor.

· Podi Variations: You can make a milder version of the podi by reducing the number of chilies or by adding more coconut if you like it less spicy.

· Crispy Idlis: If you like your idlis crispy, you can shallow fry them in ghee or oil before adding the podi for a crunchy texture.

· Serving Suggestions: Podi Idli is typically served with coconut chutney or sambar on the side, but it can also be enjoyed on its own as a snack or breakfast.

Enjoy your Podi Idli with the perfect balance of spicy, tangy, and fragrant flavors!

Disclaimer:

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