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Podi Idli

Priya Mani
15 minutes
Prep Time
20 minutes
Cook Time
3 People
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Soft and fluffy idly well coated with idly podi / molagai podi.

Recipe Tags

  • Veg
  • Medium
  • Others
  • Tamil Nadu
  • Blending
  • Steaming
  • Breakfast and Brunch
  • Vegan

Ingredients Serving: 3

  1. Idli rice 4 cups
  2. Raw rice 1 cup
  3. Urad dal 1 cup
  4. Methi seeds 1 tbsp
  5. Salt to taste
  6. Urad dal 3/4 cup
  7. Chana daal 1/4 cup
  8. 2 tsp of regular cooking oil or gingely oil
  9. Red Chilli 20 (Add extra for more spice)
  10. White sesame seeds 2 tbsp
  11. Salt as required
  12. Hing a pinch


  1. Idly batter: You need to use the same cup for all the measurement. Soak separately the rice and urad daal with methi seeds for minimum 5 to 6 hours preferably overnight.
  2. Grind to a smooth batter and add some required salt. Transfer to a container. Allow to ferment. The batter will raise automatically once it starts fermenting. This takes 4 to 6 hours.
  3. For the Idli podi: Dry roast all the above ingredients separately except salt and hing. For red Chilli add one tbsp oil for crispy fry.  Let it all cool down. In a blender put all the ingredients with some salt and hing.
  4. Grind it coarsely. Keep open for 15 minutes to dry a little and then put it in an airtight box for it to retain its freshness.
  5. Take 2 tbsp of idli podi, make a well and add 2 tsp of regular cooking oil or gingely oil. Mix well with a spoon or with your fingertips. Apply this paste on both the sides of the idlies and keep aside for at least 1 hour.
  6. Serve as it is or add a tadka on top and serve hot.

Reviews (6)  

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Ravichandran Natesan
Ravichandran Natesan   Oct-11-2018

For making idli urad Dal required is one cup, not a one teaspoon...

Chitra Chandrasekar
Chitra Chandrasekar   Sep-08-2017

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