Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Tamilnadu · Breakfast

Podi Idli (பொடி இட்லி)

Traditional 32. Podi Idli recipe

🧺 Ingredients

• 1 cup urad dal
• ½ cup chana dal
• 10–12 dried red chilies (adjust for heat)
• 2 tsp cumin seeds
• 1 tsp black pepper
• 1 tbsp sesame seeds
• ½ tsp asafoetida (hing)
• 1.5 tsp salt
• ½ tsp oil (for roasting)
• 4 idlis (leftover or freshly made, slightly cooled)
• 1.5 tbsp gingelly (sesame) oil
• 2 tbsp idli podi (from above)
• ½ tsp ghee (optional — adds richness)

👩‍🍳 How to make Podi Idli

1. In a dry kadai over medium heat, roast urad dal for 3–4 minutes, stirring constantly, until golden-brown and nutty-smelling.
2. Remove.
3. Roast chana dal similarly for 3 minutes until light golden.
4. Remove separately.
5. In the same pan, add ½ tsp oil.
6. Roast dried red chilies on low heat for 1 minute until they darken slightly and a roasted chili aroma rises.
7. Add cumin seeds — toss 20 seconds.
8. Add black pepper — toss 15 seconds.
9. Add sesame seeds — toss for 30 seconds until light golden (they jump when ready).
10. Remove from heat.
11. Spread all roasted ingredients on a plate to cool for 10 minutes — grinding hot spices creates steam that makes a wet paste.
12. Once cool, combine everything in a dry mixer jar: urad dal, chana dal, chilies, cumin, black pepper, sesame seeds, asafoetida, and salt.
13. Pulse to a coarse powder — not fine, slightly granular.
14. Taste — should be intensely spiced, salty, and nutty.
15. Store in an airtight jar.
16. Cut each leftover idli into 4 pieces (quarter wedges).
17. Idlis should be room temperature or slightly warm — cold refrigerator idlis are denser; room temperature idlis absorb oil better.
18. In a mixing bowl, combine idli pieces, gingelly oil, and idli podi.
19. Toss gently but thoroughly until every piece is coated — the white idli should turn reddish-brown from the podi.
20. Add ghee if using and toss once more.
21. For extra texture: heat a tawa on medium-high heat, add ½ tsp oil, spread the podi idli pieces in a single layer.
22. Fry for 1–2 minutes per side until they develop a slightly crisped, lightly charred surface.
23. This is the "dry roast" podi idli sold by street vendors in Chennai.
24. Serve immediately.

Track the macros of Podi Idli and 100s of Indian dishes with Nutri Macro India.