Podi Idli is a quick South Indian dish made by tossing steamed idlis in a spicy and flavorful condiment, Idli Podi. These mini idlis, covered with Podi masala, are fluffy, delicious, nutty, and healthy!
Making the Podi Idli is straightforward and quick. It’s perfect for breakfast, snacks, or a side dish. You can use mini idlis or chopped regular-sized idlis!
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Easy To Make Podi Idli
When I published the recipe for Milagai Podi, I knew that I would share this delicious Podi Idli recipe very soon!
Even though we are Gujarati, we love many South Indian dishes, especially Dosa and Idli. I almost always have Dosa and Idli batter in my fridge, as these are some of our comforting foods.
If you are already familiar with Podi, you may know how flavorful it is! It elevates the taste of the dish and is excellent to serve with Dosa, Idli, Uttapam, Upma, and many other dishes.
The same thing happens with the Podi Idli. When steamed Idlis are coated with the right amount of Idli Podi, they taste great. I like to use mini idlis for bite-size comfort, and they elevate the appearance of the dish.
You can also use regular-sized Idlis, either freshly made or leftover. Chop the regular-sized Idlis and use them instead of mini Idlis. You can also add more or less Idli Podi to suit your preference and spice level.
Why You Will Love This Recipe
- Podi Idli is fluffy, soft, delicious, and full of flavors.
- The recipe is easy and quick but makes an impactful dish.
- It can be served for breakfast, as a side dish, or midday snack.
- Idli Podi is excellent as a lunchbox for school or the office.
- It is made without onion and garlic and can easily be customized to make it vegan.
Ingredients and Notes
- Idlis: Make a fresh batch of steamed idlis or use leftovers. I used mini Idlis, which are perfectly bite-sized, and the dish looks fantastic. But you can definitely use regular-sized Idlis. Chop each Idli into four or five pieces and then use them for the recipe.
- Ghee or Oil: I use ghee as it makes Podi Idli very flavorful. But you can use sesame oil or your choice of oil for this recipe. I highly recommend ghee for the best flavors if you do not follow a vegan diet.
- Mustard Seeds: Instead of mustard seeds, you can use cumin seeds.
- Sesame Seeds: The Podi I make contains sesame seeds. However, I like to add whole sesame seeds for the crunch, taste, and extra nutrition. You can skip adding sesame seeds if you prefer.
- Curry Leaves: Curry leaves add pleasant flavor and aroma to the Podi Idli. If you have them in your pantry, do not skip them.
- Idli Podi: I used homemade Idli Podi for this recipe. You can either follow my recipe to make the Podi or use your favorite one. My Podi powder is moderately spicy; adding 2 tablespoon of it makes the Podi Idli mild to moderately spicy. So, add Podi according to your taste preference.
- Salt: Add salt to taste after tasting the Podi Idli.
- Coriander Leaves: Cilantro adds a pleasant, earthy flavor to the dish.
How To Make Podi Idli
- Use the Idli batter and steam 35-40 mini Idlis or 8-10 regular-sized Idlis in a steamer.
- Allow them to cool down completely.
- If using regular-sized Idlis, chop each Idli into 4-5 pieces.
- You can also use leftover Idlis for this recipe.
- Heat ghee or oil in a pan over medium heat.
- Add mustard seeds and allow them to pop.
- Then, add sesame seeds and curry leaves.
- Saute for a few seconds until curry leaves are crisp.
- Turn the heat on low, add the Idlis, and mix well.
- Sprinkle the Idli Podi on top of the Idlis and mix well to coat them evenly with the Podi masala.
- If the Idlis look dry and the Podi powder does not coat well, sprinkle a few drops of water and mix well.
- Saute the Podi Idlis for 3-4 minutes until heated through.
- Then taste and add salt to taste and chopped cilantro.
- Mix everything well and serve the hot Podi Idli as is or with your favorite accompaniments.
How To Serve Podi Idli
- Podi Idli tastes delicious as is, but you can also enjoy it with a cup of tea or coffee.
- Serve with Coconut Chutney or Coriander Chutney.
- This spiced idli is an excellent lunch box idea for school or office.
- You can also serve it as a side dish with your mains.
Recipe Tips
Idlis: Making this dish with small Idlis is optional. You can also use regular Idlis and chop them into bite-size pieces. Leftover idlis can also be used to make Podi Idli.
Podi Masala: Making Podi masala is easy and quick. If you follow my recipe for Milagai Podi and want to make only part of the batch, scale down the recipe and make the Podi as much as you want. Add Podi Masala, more or less, depending on your spice preference.
Ghee: Ghee adds more flavor to the dish. But if you follow a vegan diet, skip the ghee. Instead, use sesame oil or your choice of cooking oil.
More Easy Recipes
Recipe Card
Podi Idli (Podi Mini Idli)
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Ingredients
- 1 tablespoon ghee or oil
- 1 teaspoon mustard seeds
- 1 tablespoon sesame seeds
- 7-8 curry leaves
- 35-40 mini Idlis (or 8 regular Idlis chopped)
- 2-3 tablespoon Podi Masala (add to taste)
- Salt to taste
- 2 tablespoon finely chopped cilantro
Instructions
- Use the Idli batter and steam 35-40 mini Idlis or 8-10 regular-sized Idlis in a steamer.
- Allow them to cool down completely. If using regular-sized Idlis, chop each Idli into 4-5 pieces. You can also use leftover Idlis for this recipe.
- Heat ghee or oil in a pan over medium heat. Add mustard seeds and allow them to pop.
- Then, add sesame seeds and curry leaves. Saute for a few seconds until curry leaves are crisp.
- Turn the heat on low, add the Idlis, and mix well. Sprinkle the Idli Podi on top of the Idlis and mix well to coat them evenly with the Podi masala.
- If the Idlis look dry and the Podi powder does not coat well, sprinkle a few drops of water and mix well.
- Saute the Podi Idlis for 3-4 minutes until heated through. Then taste and add salt to taste and chopped cilantro.
- Mix everything well and serve the hot Podi Idli as is or with your favorite accompaniments.
Serving Suggestions
- Podi Idli tastes delicious without any accompaniment or with a cup of tea or coffee.
- Serve with Coconut Chutney or Coriander Chutney.
- This spiced idli is an excellent lunch box idea for school or office.
- You can also serve it as a side dish with your mains.
Notes
- Idlis: Making this dish with small Idlis is optional. You can also use regular Idlis and chop them into bite-size pieces. Leftover idlis can also be used to make Podi Idli.
- Podi Masala: Making Podi masala is easy and quick. If you follow my recipe for Idli Podi and want to make only part of the batch, scale down the recipe and make the Podi as much as you want. Add Podi Masala, more or less, depending on your spice preference.
- Ghee: Ghee adds more flavor to the dish. But if you follow a vegan diet, skip the ghee. Instead, use sesame oil or your choice of cooking oil.
Thanks for coming! Let me know what you think.