Podi Idli

Method

1. 1

   Prepare regular idli batter: Use well-fermented idli batter (2 cups rice + half cup urad dal soaked, ground and fermented overnight).

2. 2

   Prepare idli podi oil: Mix 2 tbsp idli podi (milagai podi) with 1 tbsp sesame oil to make a fragrant spiced paste.

3. 3

   Steam regular idlis: Steam idlis in a greased idli stand for 10-12 minutes until cooked. Cool slightly — they firm up a bit when cooled.

4. 4

   Cut idlis: Cut each idli into quarters.

5. 5

   Coat with podi oil: Add the podi-oil mixture to the cut idli pieces. Toss gently to coat each piece.

6. 6

   Make tempering: Heat 1 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal, a pinch of asafoetida and 1 sprig curry leaves.

7. 7

   Add podi idli: Add the podi-coated idli pieces to the tempering. Toss gently on medium heat 2-3 minutes.

8. 8

   Add more oil: Drizzle a little sesame oil over the podi idli for extra flavour.

9. 9

   Toss gently: Toss again to ensure all pieces are evenly coated and slightly heated through.

10. 10

    Serve: Podi idli should be dark from the gunpowder chutney and fragrant with sesame oil. Serve with coconut chutney.