Dish of Idli with Podi
(click to enlarge)

Podi Idli


India, South   -   Podli Idli
Makes:
Effort:
Sched:
DoAhead:  		 1 serv
*
10 min
Most		 Idlis at breakfast are often served with one or two Chutneys, or a Sambar, or a Rasam, but smeared with delicious Idli Podi is also very popular (and a lot easier), For details on making Idlis, see our recipe Idli - Rice Cakes.

4
ar
ar



Idli (1)
Idli Podi (2)
Gingelly Oil (3)  
  or Ghee

Recipe Amounts are Per Serving

Make   -   (10 min)
  1. Mix Idli Podi with just enough Oil to make it spreadable, but not loose enough to run.
  2. Reheat Idlis if needed - see Reheating.
  3. Smear Idlis with the Podi mix.
  4. Serve warm.
NOTES:

  1. Idli:

      These are small cakes of fermented Rice and Urad Dal, very popular in South India and Sri Lanka. For details see our recipe Idli - Rice Cakes.

  2. Idli Podi:

      This is a coarse powder unique to Idlis and Dosa. See our recipe Idli / Dosa Podi.

  3. Gingelly Oil:

      This is oil made from untoasted Sesame Seeds. It is a popular oil in South India and Southeast Asia, but not easy to find outside the region. Ghee (clarified butter) is also used, making the name of the dish Ghee Idli. Lacking either, use Pure Olive Oil (not Virgin).

  4. Reheating:

      Just put a little water in the bottom of the steamer and bring to a boil. Put the idlis back in the trays. Place in the steamer, cover, and in just 4 minutes or so, they'll be nice and warm.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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