Podi Idli | How to make Podi Idli

By Bethica Das  |  11th May 2018  |  
5 from 1 review Rate It!
  • Podi Idli, How to make Podi Idli
  • Prep Time


  • Cook Time


  • Serves





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.

Podi Idli

Ingredients to make Podi Idli

  • 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

How to make Podi Idli

  1. 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.
  2. Pour spoonfuls in greased idli moulds and sprinkle the podi over it in any pattern you desire.
  3. 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.

Reviews for Podi Idli (1)

Hema Mallika year ago

Nice one.