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Podi Idli

Runa Ganguly
480 minutes
Prep Time
15 minutes
Cook Time
10 People
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Podi idli is another most commonly eaten breakfast in South Indian homes. Podi idli is made by tossing steamed lentil cakes, (idlis)in (podi)spiced lentil powder and ghee.

Recipe Tags

  • Egg-free
  • Medium
  • Everyday
  • South Indian
  • Roasting
  • Blending
  • Steaming
  • Breakfast and Brunch

Ingredients Serving: 10

  1. for 16 Idlis:
  2. ½ cup urad dal or skinned black gram
  3. ¾ to 1 cup cold water (for grinding dal) - use chilled water in summer
  4. 1 cup idli rice for mixer (or 1 ½ cups for wet grinder) or 1 cup + 2 tablespoons idli rava
  5. 2 tablespoons thick poha or aval or beaten rice Or ½ teaspoon fenugreek seeds
  6. salt as needed
  7. for podi:
  8. 2 tablespoons peanuts
  9. 1 tablespoon chana dal or bengal gram
  10. 1 tablespoon urad dal or skinned black lentils
  11. 3 red chilies(more or less as per your spice levels)
  12. 1½ teaspoon sesame seeds (optional)
  13. 1½ teaspoon khopra or dried coconut or desicatted coconut (optional)
  14. ½ teaspoon cumin seeds or jeera
  15. 10-12 curry leaves
  16. Cleaned tamarind a small piece (optional)
  17. 2 pinches powdered Jaggery (optional)
  18. Salt as needed
  19. 2 tablespoon ghee or oil


  1. Wash dal & rice (or idli rava) separately until water runs clear. Soak them separately in lot of water for at least 5 to 6 hrs.
  2. If using fenugreek seeds, add them to the dal & soak. OR Soak poha for about 2 hrs, if using. Use at least one of them.
  3. After 4 to 5 hours, drain the water from dal & rice.
  4. Add dal, salt & enough cold water to grinding jar or a wet grinder
  5. If using poha or methi seeds add them as well to the jar.
  6. Grind till smooth, bubbly & frothy. The batter should not turn hot or even warm as it makes dense idli.
  7. Add very little water when ever needed. If you are using aged dal, it doesn’t get frothy even if it is grinded smooth.
  8. Transfer urad dal batter to a large utensil.
  9. next, add rice to the blender with little water and grind little coarsely.
  10. Pour this to the dal batter. Mix both of them well using your hand for better results.
  11. Set the batter aside in a warm place for at least 6 to 12 hrs until the batter ferments and rises well
  12. making the podi:
  13. in a small pan, dry roast peanuts along with red chilies until half done
  14. add the daals next and dry roast on a medium flame until they turn golden
  15. Add sesame seeds, coconut, cumin, curry leaves and switch off the stove, but saute until the leaves turn crispy.
  16. Cool these and powder finely along with enough salt, tamarind and jaggery if using.
  17. check salt and add more if needed. store this podi airtight
  18. post fermentation, On a high flame, bring enough water to boil in an idly steamer or a pressure cooker and geease your idly plates lightly.
  19. Mix the batter gently a few times. do not over do as the aerated batter will turn flat. Fill the molds with batter.
  20. place the idli stands into the steamer and Cover and steam for exactly 10 minutes on a medium high flame.
  21. After 2 minutes remove the idly stand. Set aside to cool down for 2 to 3 minutes
  22. With the help of a spoon remove them to a plate.
  23. to make podi Idlis now, add ghee or oil to a hot pan.
  24. Add the idlis and then switch off the stove.
  25. add enough podi powder to coat the Idlis well and toss well to mix
  26. Serve podi idli warm with sambhar and chutneys

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