Podi Idli fry is one of the easiest recipes to make and it comes together in minutes if you have prepped the Podi and idlis or fluffy India rice cakes in advance. You can also use large idlis to make the same recipe but I am using mini idlis here – because why not? This recipe is entirely vegan and so light on the stomach. It is the perfect dish to pack for lunches. Check out my Idli recipe to know how to make the batter for some perfectly fluffy idlis.
What are Mini Idlis and Podi?
I remember as a school-going kid, finding mini idlis for breakfast would be the best day of my life. There is no difference between regular idlis and mini idlis (it’s the same batter). But mini idlis gave me the feeling of being a giant who can gobble up to 20 tiny idlis at once. Mini idlis are nothing but a tad smaller than regular idlis. This Podi can also be separately served on the side of dosa, idli, Pongal etc mixed with a bit of oil. But we’re going to use it to coat the mini idlis. This idli podi recipe is a coarse spice mix often made using roasted and ground urad daal, sesame seeds, chana daal, and dry red chillies. It’s an extremely essential pantry keep, especially in a South Indian kitchen. It goes by many names – Podi, Chutney Podi, Milagal Podi which all mean the same thing i.e. spice mix. If you get the opportunity, try mixing some cooked rice and the Podi mix with a spoonful of groundnut oil. It tastes heavenly with a side of sliced raw onions on days when you don’t want to put in too much effort. Sounds delicious, right? So, let’s dive into the full recipe.
How to make this Idli Podi Recipe and Podi Idlis? (Step-by-step instructions)
Before diving into the idli podi recipe, I just want to clarify that in order to make the idlis consistently (both mini and big ones), you might need to invest in a good set of idli makers or idli steamers. At the same time, you can use any othe rmetal based mould. Shape doesn’t matter! Also, the podi or gunpowder is easily available in an Indian stores. I prefer making it fresh as the fragrance and taste differs from the store-bought powder. You do you!
Podi or gunpowder
- Then, add 1 tsp oil and fry dried red chilli until they puff up a bit, then add curry leaves and fry until the leaves turn crispy.
- Set aside and let it all cool. Transfer all the ingredients to a blender and blend to a coarse powder. Your Podi is ready.
Making the Idlis
Make sure you have the batter ready. The process is similar to how you would make regular idlis. You would only need a mini idli maker that you can buy from any Indian store. 2. Steam the mini idlis for about 6-7 minutes or until a toothpick comes out clean.
Making Mini Podi Idlis
- Then add the Kashmiri red chilli powder to add a pop of colour and mix well into the oil. Move on to add the mini Idlis, coating them well in the mix with a silicon spatula.
- This dish can also be served later and enjoyed cold. It is perfect for a cute lunchbox with a side of a protein and veggie source.
Storage: Idli Podi
You can store this idli podi in an airtight jar for several months. It’s dry and won’t go bad.
I sincerely wish that you try this recipe out, and I truly hope you’re enjoying my Indian Breakfast series on my social media handles. Do show some love and if you have any queries, you know where to find me. 🙂 Take a look at my other Rice Batter based recipes here:
- Dosa and Coconut Chutney
- Idli and Sambar
- Kuzhipaniyaram or Paddu
