Podi Idli recipe, How to make podi idli

Podi idli is a quick, super easy snack you can make with leftover idli. Best way to use leftover idli as well as tasty, filling evening snack.

Whenever I got leftover idlis, I make idli upma first as I love it a lot. When I was at my in-laws place last year, I made this for my father in law.

I don't remember exactly how I made but I love making dishes with gun powder. Be it dosai or idli fries sprinkled with podi.

Made this last year at my first live cooking demo with Suvai Foods. I demonstrated how to prepare this using their idli.

I tasted their podi couple of times and love the flavour a lot. It is just like the homemade flavour and fresh too.

I haven't tried adding vellam or sugar in my podi, but they have it in theirs which we wouldn't notice but sure make a difference.

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Podi idli recipe

Podi idli is a quick, super easy snack you can make with leftover idli. Best way to use leftover idli as well as tasty, filling evening snack.

Course Breakfast

Cuisine Indian

Prep Time 5 minutes

Cook Time 10 minutes

Servings 1

1x2x3x

Cup measurements

Ingredients

• 3 Idli
• 1 tablespoon Idli podi
• 2 teaspoon Sesame oil
• 2 teaspoon Ghee
• ½ teaspoon Mustard
• 1 Red chilli
• ¼ teaspoon Asafoetida
• 1 sprig Curry leaves

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Instructions

• Cut the leftover idlis into cubes. Cut into 3 strips first and then each piece to bite size cubes.
• Heat a kadai with oil and add torn red chilli, mustard, asafoetida.
• Once mustard splutters, add very finely chopped curry leaves.
• Add idli cubes and sprinkle the idli podi, ghee.
• Toss or mix well. Cook for 2 minutes and serve.

Video

Notes

• Best to use leftover idli or hard last batch batter idli.
• Refrigerate and cut for easy cutting.
• You can toss the idlis until golden here and there and later add idli podi too.
• Idli podi can be added according to your spice level.
• Use salt if needed.
• Never skip ghee.

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Stepwise photos

1. Cut the leftover idlis into cubes firstly. Cut into 3 strips first and then each piece to bite size cubes.
2. Heat a kadai with oil and add torn red chilli, mustard, asafoetida. Once mustard splutters, add very finely chopped curry leaves. Add idli cubes.
3. Sprinkle the podi, ghee. Toss or mix well. Cook for 2 minutes and serve.

Serve as such or topped with grated coconut, coriander leaves etc. This can be perfect for using up the leftovers and give a back from school snack for kids as well.