Podi Idli | How to make Podi Idli

By Priya Mani  |  13th May 2016  |  
4.3 from 2 reviews Rate It!
  • Photo of Podi Idli by Priya Mani at BetterButter
Podi Idliby Priya Mani
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Video for key ingredients

    About Podi Idli Recipe

    Soft and fluffy idly well coated with idly podi / molagai podi.

    Podi Idli, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Priya Mani. Podi Idli is a dish which demands no explanations, it's a whole world of flavour in itself. Podi Idli is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Podi Idli by Priya Mani is perfect to serve 3 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Podi Idli.

    Podi Idli

    Ingredients to make Podi Idli

    • Idli rice 4 cups
    • Raw rice 1 cup
    • urad dal 1 cup
    • methi seeds 1 tbsp
    • salt to taste
    • urad dal 3/4 cup
    • chana daal 1/4 cup
    • 2 tsp of regular cooking oil or gingely oil
    • red chilli 20 (Add extra for more spice)
    • White sesame seeds 2 tbsp
    • salt as required
    • hing a pinch

    How to make Podi Idli

    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 for Podi Idli (2)

    Ravichandran Natesana year ago

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

    Chitra Chandrasekar3 years ago


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