Podi Idli

Ingredients

• - 2 cups idli batter
• - Salt to taste
• - Oil for greasing moulds
• - Sambar to serve
• - Coconut chutney to serve

Method

1. Prepare regular idli batter: Use well-fermented idli batter (2 cups rice + half cup urad dal soaked, ground and fermented overnight).
2. Prepare idli podi oil: Mix 2 tbsp idli podi (milagai podi) with 1 tbsp sesame oil to make a fragrant spiced paste.
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. Cut idlis: Cut each idli into quarters.
5. Coat with podi oil: Add the podi-oil mixture to the cut idli pieces. Toss gently to coat each piece.
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. Add podi idli: Add the podi-coated idli pieces to the tempering. Toss gently on medium heat 2-3 minutes.
8. Add more oil: Drizzle a little sesame oil over the podi idli for extra flavour.
9. Toss gently: Toss again to ensure all pieces are evenly coated and slightly heated through.
10. Serve: Podi idli should be dark from the gunpowder chutney and fragrant with sesame oil. Serve with coconut chutney.