Podi idli is a highly popular South Indian dish, and the traditional idlis are taken to other tasty heights. A deliciously steamed rice cake made out of fermented rice and lentil batter. This dish tastes altogether different and spicy with colour and is enjoyed as breakfast or snack in many households. This makes it one of the favourite cuisines for both locals and tourists. Podi idli starts preparation by making traditional idli batter: soaking rice and urad dal, grinding it to a smooth paste, and letting it ferment overnight. Little by little, pour the ready batter into idli moulds. Steaming turns to fluffy and soft, so the idlis turn out all soft and pillow-soft idlis. The addition that brings such a specifically distinct characteristic to idlis is the idli podia spiced lentil powder prepared with roasted lentils, sesame seeds, red chillies, and cumin. This spicy powder is generally mixed with ghee or oil with the resultant concoction being applied liberally as a coating over the steamed idlis. The mild flavour of idli and the bold, aromatic spices of podi is seen to combine into a dish that is savoury and satisfying. Podi idli is typically served with coconut chutney or sambar, adding more incredible zest to the taste and leaving an elastic freshness to the meal. A very nutritious and tasty option for a wholesome breakfast or snack. Served at home or in restaurants, podi idli has become the celebration of South Indian cuisine. Its flavour is unique and a blend in assorted ways. Podi idli is indeed one of those favourites among foodies who have a craving to relish something rich in taste and experience the basic pleasure of South Indian cuisine.

• 2 tbsp peanuts
• 1 tbsp chana dal
• 1 tbsp urad dal
• 3 red chilies
• 11/2 tsp sesame seeds
• 11/2 tsp copra
• 11/2 tsp cumin seeds
• 1 sprig curry leaves
• 1/4 tsp tamarind
• 2 pinch jaggery
• 1/2 tsp salt
• 2-3 tbsp ghee
• 1 pinch mustard seeds

• Rinse 1 cup of idli rice and 1/4 cup of urad dal with cold running water till the water runs clear. This will help get rid of excess starch as well as impurities.
• Soak the rice and urad dal (along with fenugreek seeds if using) in a sufficient amount of water for 4 to 6 hours or even overnight in different bowls. Soaking helps make the grains softer and also makes grinding easier.
• Drain out the soaked water from the soaked rice and dal.
• Grind the soaked rice and urad dal in a blender or wet grinder, adding enough water to create a smooth paste, probably approximately 1/4 to 1/2 cup.
• Grind the mixture till it is smooth, at once thick yet pourable. It should be like pancake batter.
• Pour it into a big bowl, leaving space for fermentation. Add the salt as desired and mix well.
• Put the bowl covered with a clean kitchen towel in a draft-free, warm place. Let it ferment for 8 to 12 hours. It will raise perfectly and give a wonderful sour smell, which will result in soft idlis.
• While the idli batter is fermenting, you can prepare the body.
• In a dry skillet over medium heat, add 1/4 cup chana dal, two tablespoons urad dal, and two tablespoons sesame seeds.
• Let the ingredients be cooked without it getting burnt so that it gets roasted properly until the dals turn golden and the sesame seeds pop up due to the nutty aroma. 5-7 minutes would be enough
• Add 2-3 dried red chillies to the pan and roast for another 1-2 minutes. You can add more or less chillies based on your preferences.
• Add 1/4 teaspoon of asafoetida (hing) quickly and mix it up for about 30 seconds. This will give a pleasant flavour to the podi.
• Take out the roasted mixture from the pan and allow cooling completely.
• Grind this mixture in a spice grinder or blender when it cools down. Add salt to taste and grind to a coarse powder. You can vary the coarse texture to your taste.
• Use this prepared podi for weeks. It stores so well and is also such a convenient accompaniment to any dish.
• Set the idlis to steam; steam either by using the idli steamer or the cooker itself.
• Fill up a big vessel or an idli steamer with water. Let the water boil over medium heat. If you are using an idli cooker, then fill it up to some level that might just reach the bottom of the idlis when you hold it in the cooker.
• Grease the idli moulds with a little oil or ghee so that they do not get stuck once the idlis have been steamed. Thus, they can easily be lifted and served.
• Pour the fermented idli batter into the greased moulds and fill them about ¾ full. Let there be some space inside the mould in which the batter can rise with the process of steaming.
• Place the idli stand very carefully inside the steamer in such a manner that it is completely inside. Place a lid on top. Steam the idlis for 10-15 minutes in medium heat.
• By inserting a toothpick or knife in the middle of one idli, you can check if the idli is cooked or not.
• When prepared, turn off the flame. Let them remain in such a position for some time in the moulds. Remove the idlis from the moulds slowly with the help of a spoon or spatula. Keep the idlis inside the refrigerator and arrange them on a serving plate.
• Arrange the steamed idlis on a serving plate. If you like, you can cut them into two halves to make them easy to handle while serving.
• Put a little ghee or oil over the idlis. Ghee can be used since it amazingly blends up with all the flavours and leaves an appetising aroma.
• Sprinkle prepared podi well on the idlis. You can mix the podi along with a little ghee or oil while applying it to idlis to add a richer taste.
• Optional- Add fresh coriander leaves as a garnish for that burst of colour and freshness.