Name: Podi Idli recipe by Bethica Das at BetterButter
Prep time: 240 min
Cook time: 20 min
Total time: 260 min
Yield: 4
Ingredients: 1 cup Idli rava (semolina), soaked for 3-4 hours & drained; 1/2 cup split urad dal (black gram), soaked for 2 hours & drained; few fenugreek seeds, soaked along with the dal; 1/2 cup buttermilk; 1/2 cup cooked rice; salt to taste; Idli podi (gun powder) as required; oil to grease the idli mould; coconut chutney & sambar to serve

ABOUT Podi Idli RECIPE

This dish brings some good memories of my days in Chennai, where I would pack these podi idlis in my son's school lunch box. They were also our weekend breakfast menu. The podi (gunpowder) is Nalla Karam podi, a Andhra speciality that I carry with me wherever I go. Country.....UAE.

Ingredients Serving: 4

1 cup Idli rava (semolina), soaked for 3-4 hours & drained
1/2 cup split urad dal (black gram), soaked for 2 hours & drained
few fenugreek seeds, soaked along with the dal
1/2 cup buttermilk
1/2 cup cooked rice
salt to taste
Idli podi (gun powder) as required
oil to grease the idli mould
coconut chutney & sambar to serve

Instructions

Grind the dal, fenugreek seeds, idli rava, cooked rice, buttermilk and enough water to a smooth paste. Adjust water to form a thick batter. Mix salt to taste and ferment overnight.
Pour spoonfuls in greased idli moulds and sprinkle the podi over it in any pattern you desire.
Steam in a pressure cooker or steamer for 15 minutes (5 minutes on high flame and the remaining on low flame). When cool, demould them and serve them hot with chutney and sambar.

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