Today marks the first day of my summer holidays and I am so excited to have the time to blog again! Amidst busy schedules and eating out we often forget the fantastic feeling of a home cooked meal. Idly is one of my family favorites and it represents the quintessential South Indian breakfast. It is also one of the healthiest dishes in the world and can be eaten with so many things. This recipe Idli Podi, is a traditional South Indian snack that can be quickly put together. Hope you enjoy it 🙂

Time: 

• Soaking time – 5 to 6 hours OR overnight
• Fermenting time – 10 to 12 hours
• Cook time – 10 minutes

Ingredients for the Idli: 

• Idli Rice – 2 cups
• Urad Dal – 1/2 cup
• Cooked Rice – 1/2 cup
• Fenugreek Seeds – 1 tbsp
• Salt – 1.5 tsp OR as per taste

Ingredients for the Podi: 

• Oil – 4 tbsp
• Mustard Seeds – 1/4 tsp
• Urad Dal – 2 tbsp
• Dried Red Chilly – 5
• Curry Leaves – 20
• Idli Podi – 5 tbsp
  • Idli podi is a combination of ground dry spices that contain dried chillies, urad dal, chana dal etcetera. The podi is easily available in the market. Here I have used MTR idli podi

Method: 

1. Combine the idli rice, fenugreek seeds, and soak in enough water for 5 to 6 hours
2. Wash and soak the urad dal in enough water for 5 to 6 hours
3. Wash and drain the idli rice and fenugreek mixture. Then grind in a blender along with the cooked rice and 1.5 cups water. The rice batter should not be too smooth nor very coarse.
4. Wash and drain the urad dal. Then grind in a blender with 1 cup of water till you get a very smooth and fluffy mixture.
5. Mix the ground urad dal into the rice batter. Add salt and mix again.
6. Cover the batter and let it ferment for 10 to 12 hours. Keep the batter in a warm place.
7. Once fermented you will notice that the batter has risen. Mix it well and it’s ready for use
8. To prepare the Mini Idli:
   1. Take an idli steamer and add some water. Then place this on the stove over medium heat
   2. Take the idli mini mould and rub little oil on it
   3. Fill the moulds with the batter
   4. Place the prepared mould in the idli steamer and cover
   5. Let it steam for 10 minutes
   6. After 10 minutes, take them out of the steamer and let it rest for 5 minutes before you take it out of the mould with a spoon
   7. Set aside
9. To prepare the podi:
   1. Heat a wok and add the oil
   2. Add the  mustard seeds, urad dal, dry red chillies and curry leaves. Mix for a few seconds
   3. Meanwhile sprinkle the idli podi on the mini idliess
   4. Add the seasoned mini idli’s to the wok and mix with the other ingredients
   5. Once the masala has evenly coated the idlies, serve warm 🙂