🇮🇳 Indian Vegetarian

Ghee Podi Idli

Name: Ghee Podi Idli
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 3 servings
Cuisine: Indian
Ingredients: to taste Salt; 1-inch piece Ginger; 2 Green Chili; 3 tbsp Ghee; 1/2 tsp Mustard Seeds; 2 sprigs Curry Leaves; a pinch Asafoetida; 2 tbsp Coconut Oil; 1 cup Rice Flour; 1 tsp Sesame Seeds

🇮🇳 Indian

Button idlis rolled in gunpowder podi and ghee, Tamil bar bite. The batter does the work; the pan does the magic. Serve with coconut chutney and hot sambar.

Prep 30 min Cook 10 min Serves 3 Medium

Ingredients

Saltto taste
Ginger1-inch piece
Green Chili2
Ghee3 tbsp
Mustard Seeds1/2 tsp
Curry Leaves2 sprigs
Asafoetidaa pinch
Coconut Oil2 tbsp
Rice Flour1 cup
Sesame Seeds1 tsp

Instructions

1
Soak the rice and urad dal (with fenugreek seeds) separately for 4-6 hours, then grind each to a smooth batter with cold water, combine and ferment overnight.
2
Check the batter: bubbles at the surface and a light sour aroma mean it is ready. Add salt if you haven't already.
3
Grease the pan lightly with a cut onion dipped in oil — the old non-stick trick.
4
Spoon the batter in, swirl or shape quickly, and let it set undisturbed for two minutes.
5
Cook till the underside is gold and lacy and the top loses its raw look, then flip or remove; serve immediately — they wait for no one.

Chef's tip

Don't crowd the pan; steam is the enemy of the browning that builds flavour.

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Watch how it's made

Video: Idli Podi Recipe | Gun Powder | How to make Idli Podi | Podi Idli | Side dish for Dosa & Idli · on YouTube