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Lakshmi's Cookbook Videos

Podi Idli


Podi idli is nothing but Idli 2.0 J  This is the upgraded version of idli, with masalas, veggies and a squeeze of lemon. Probably the next healthiest idli, after Idli Sambhar. I have borrowed this recipe from fellow blogger, Priya, who blogs at A Small Bite. I first saw her recipe in insta and instantly fell in love with it. Mark my words, your kids are sure to love it, especially when you make it with mini idlies. How cute they look! In the morning race, if you are not able to find your mini idli plates, don’t worry. You can make the same dish with normal idlies, just that you need to cube them.

Best part, you don’t need any side with this dish (except your fork). Spices, veggies and all the needed flavours are already present here. Fried cashews are taste enhancers and add the crunch factor. With every bite, you can taste the squeezed lemon. The veggies complete the meal. So make this one dish and finish your whole breakfast in one kadai. 

Preparation time: 10 minutes| Cooking time: 20 minutes
Cuisine: South Indian| Course: snacks/lunch

Ingredients:

Mini idli- 15 to 20
Idli podi/idli - 2 tblsp
Gingely oil-2 tsp(for tossing the idli)
Onion-1
Green chili-1
Carrot-2 tblsp
Capsicum-2 tblsp
Cashews- 8 to 10
Ghee- 1 tsp(for frying cashews)
Lemon juice-1 tsp (optional)
Coriander leaves- 1 tblsp (for garnish)
Salt- as needed
To temper:
Oil- 3 tsp
Mustard seeds- ½ tsp
Urad dal- 2tsp
Curry leaves- a few

Method:

1.       Grease the mini idly mould with oil and pour the idly batter. Steam it for 5 to 7 minutes. Cool it for a while and remove the idlies. In a mixing bowl, take the idlies and add gingely oil and idli milagai podi(idly chutney powder) and toss well.
2.       Chop onion and capsicum into small pieces, slit the green chilies and grate the carrot and keep ready.
3.       Pour ghee in a kadai. Add the cashews and fry well. Remove and keep it aside.
4.       To the same kadai add oil.  Add mustard seeds, urad dal and curry leaves.
5.       When it splutters add onion, capsicum and carrot. Add salt and fry till the veggies are cooked.
6.       Now add the mini idlies and mix gently, taking care that you don’t break the idlies.
7.       Keep in low flame and mix gently so that the idlies and the veggies blend together.
8.       Finally add the fried cashews and garnish with coriander leaves.
9.       Switch off flame and squeeze lemon juice if preferred.

Notes:

·        Adjust idli millagai podi as per your spice level.
·       You can also add pepper to increase the spice.
·       You can add veggies as per your choice.
·       For restaurant style Podi idli, don’t forget squeeze lemon.

Step by step pictures



grease the mini idly mould with oil.
pour the idly batter and 
steam for 5 to 7 minutes.
 cool it for a while and remove from mould 
add idli milagai podi and gingely oil 
toss well.
heat ghee in a kadai
add cashews and fry well.
remove and keep aside.
heat oil in the same kadai
add mustard seeds, ura daland curry leaves
when it splutters add finely cut
onion, capsicum and carrot.
add salt and fry till veggies are cooked.
add the mini idlies and mix gently.
garnish with fried cashews and coriander leaves.




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