Recipe: Make Ghee Podi Idli With Spiced Lentil And Dry Chilli Mix

Podi Idli is a popular breakfast in South Indian households. It can be made fresh or using leftover Idlis to prepare Podi Idli. It is also known by other names such as gunpowder, Idli Podi, Dosa Podi, Milagai Podi or Molaga Podi. 

The taste of Podi Idli appeals to many, as it is typically coated with a spicy mixture of chilli and ground lentils. However, to elevate the flavour and give it a more luxurious taste, we present a recipe for Ghee Podi Idli.

Ghee, a rich and flavourful ingredient, is frequently used in Indian cuisine. It is considered special and luxurious due to its price and the intricate process of transforming milk into ghee.

Ghee Podi Idli

Ingredients

4 nos Idli  
1 tsp Idli Molagapodi
3/4 tsp red chilli powder 
3 tsp ghee
2 tsp sesame oil
1/4 tsp mustard seeds
1/2 tsp urad dal
2 pinches salt
Few curry leaves

Method: 

Cut the Idli into cubes.
Smear 2 tsp of ghee on this Idli and coat this on the Idlis.
In a pan add sesame oil and ghee.
Add the mustard seeds and urad dal dal.
When the dal turns brown add the Idlis to this.
Sprinkle the Idli Molagapodi, red chilli powder and salt on this.
Toss them well so that all the Podis get coated with the Idli.
Let this be in a medium-low flame for 2 minutes.
Switch off the flame and garnish with fresh curry leaves.
Ghee Podi Idli is ready to serve.

(Recipe credit: jeyashriskitchen.com)