By Shobha Keshwani  |  7th Jan 2018  |  
5 from 1 review Rate It!
  • Photo of PODI IDLIS by Shobha Keshwani at BetterButter
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3 votes

About PODI IDLIS Recipe

Mini podi idlis can be relished any time like a cocktail snack.

PODI IDLIS is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of South Indian cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style PODI IDLIS at your home. PODI IDLIS by Shobha Keshwani will help you to prepare the perfect PODI IDLIS at your home. You don't need any extra effort or time to prepare this. It just needs 5 minute for the preparation and 10 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious PODI IDLIS.


Ingredients to make PODI IDLIS

  • semolina ..........1 cup
  • Sour yogurt ... 1/2 cup
  • baking soda..... a pinch
  • salt ................... to taste
  • Eno ..................3/4 th tsp.
  • Lime juice or vinegar

How to make PODI IDLIS

  1. Mix the semolina, yogurt, baking soda, salt adding a little water to a thick consistency.
  2. . Put eno and squeeze a little lime juice or vinegar over it. Mix it well into the batter.(Remember that eno should be added to each portion of the batter separately just before steaming the idlis.)
  3. . Grease the mini idli mould and pour the batter with a small spoon.
  4. Steam them for about 10 minutes.
  5. Remove from the mould and sprinkle podi (dal powder) and serve as a cocktail snack.

Reviews for PODI IDLIS (1)

Milli Garg2 years ago

I will surely try this.
Shobha Keshwani
2 years ago
Thanks :blush:

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