Recipe – Podi Idli / How to make podi for idli

Aviary Photo_131612135809673820

Prep time: 10-12 hours

Cook Time: 20 minutes

Serves: 5


For the idli

  • Urad Dal (white lentils): 1/2 Cup
  • Rice: 2 Cups
  • Salt: 1 ½ Teaspoon or to taste
  • Cooked plain rice or soaked poha: 1/4 cup
  • Water: As required

For the Podi

  • Peanuts: 2 Tablespoon
  • Chana Dal: 2 Tablespoon
  • Urad Dal: 2 Tablespoon
  • White Sesame seeds (Til): 1 Tablespoon
  • Dry Red Chili: 4
  • Hing (Asafoetida): 1 pinch
  • Salt: 1 Teaspoon or as required


For the Podi

  • In a small pan, in medium heat, dry roast the peanuts for 2 minutes.
  • Now roast the chana dal for 3 minutes.
  • Roast Urad dal for 3 minutes
  • Roast sesame seeds for 30 seconds
  • Roast dry red chili for 30 seconds.
  • Turn of the heat and transfer this to a bowl.
  • While it is hot, add hing and salt and mix well.
  • After 5 minutes, when the mix cools down, grind it to fine powder.

For the idli

  • In separate containers, wash dal and rice 2-3 times and soak in water for 5-6 hours.
  • Just 10 mins before grinding, soak the poha in water.
  • Drain the water from urad dal. Grind urad dal to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
  • Transfer the batter to a big container. Now drain water from soaked rice and soaked poha. Grind them together to smooth paste. Not too thick, not too thin paste. Add little water while grinding if required. Add this to the urad dal paste and mix both nicely.
  • Cover the container and let it ferment for another 5-6 hours or overnight in a warm place. The batter will increase in volume.
  • Add salt. Mix well.
  • Heat water in an idly vessel and put it on high flame. Grease the idly plates and gently fill the rounds with the batter. Put it inside the idly vessel and let it steam for 15-20 minutes. Do not overcook, otherwise it might become hard and dry. Just keep an eye and remove the idlis once not sticky.
  • Take out the idly plates and separate the plates. Do not remove the idlis from the plates immediately.
  • While idlis are hot, add 1 teaspoon ghee and 2 teaspoons of the podi masala on each idli and leave it for 3-4 minutes.
  • Take out the idlis with a spoon or knife and serve hot with coconut chutney or peanut chutney  or beetroot pachadi.

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