Podi Idli fry is a quick and easy breakfast or snack recipe prepared with milagai idli podi and idli, which is tempered with ghee.
Idli Podi is a popular South Indian breakfast dish prepared in most households. Idlis are steamed lentil cake, and Podi is the spice powder. Firstly tempering with ghee is made, and then idlis are mixed with podi. I love making these with mini idlis. You can also use regular-sized idli, cut them into bite-sized pieces, and use them.
Idli podi or milagai podi is a popular South Indian condiment prepared using lentils, sesame seeds, and other spices. You can use either homemade or store-bought idli podi. It is also known as Gun powder in a few places.
You can make podi idli fry for breakfast, pack it for kids lunchbox, travel, and serve it as an appetizer at a party.
Podi Idli Ingredients
- Idli: I have used mini idlis here, you may also cut regular-sized idlis into cubes and use them.
- Milagai Idli Podi: You can either use a homemade or store-bought one. I have shared detailed recipe how to make milagai podi in the blog.
- Ghee (or oil): Homemade Ghee adds great flavor to the dish. If you are vegan, skip ghee and use oil instead.
- Mustard Seeds: added for tempering.
- Curry leaves: added for flavoring.
How to Make Podi Idli Recipe
Using the Idli batter, steam mini idlis, or regular idlis in an Idli Steamer or Instant Pot. Once done, remove the mini idlis and store them in a container.
If you are using regular idli's cut them into bite-sized pieces. Ensure the idlis are completely cooled at room temperature before making idli podi. You may also use leftover idli to make this recipe.
Heat ghee or oil in a pan/skillet. Once hot, add mustard seeds, let them crackle, then add curry leaves, and saute for a few seconds.
Next, add mini idli's, Idli Milagai Podi, and toss well until all idlis are well coated. Let them roast well for 1-2 minutes, then turn off the gas.
Serve Milagai idli fry with coconut chutney.
More Chutney Powder Recipes
- Peanut Chutney Powder
- Curry Leaves Chutney Powder
- Chana Dal Chutney Powder
- Flax Seeds Chutney Powder
- Fried Gram/Hurigadale Chutney Powder
- Dry Coconut Chutney Powder
More Breakfast Recipes
- Poha
- Sabudana Khichdi
- Spicy Tawa Idli
- Vegetable Panniyaram (Paddu)
- Restaurant Style Upma
- Bread Upma
- Avarekalu Upma
Podi Idli Recipe
Ingredients
Measuring cup used 1 cup = 250ml
- 20-25 mini idlis (or 4-5 regular idlis, cut into bite-sized)
- 1 tablespoon ghee (or sesame oil)
- ½ teaspoon mustard seeds
- few curry leaves
- 1-2 tablespoons idli podi (milagai podi) add as required
Instructions
- Using the Idli batter, steam mini idlis, or regular idlis in an Idli Steamer or Instant Pot. Once done, remove the mini idlis and store them in a container.If you using regular idli's cut them into bite-sized pieces. Make sure the idlis are completely cooled at room temperature before making idli podi. You may also use leftover idli to make this recipe.
- Heat ghee or oil in a pan/skillet. Once hot add mustard seeds, let them crackle then add curry leaves, saute for few seconds.Next, add mini idli's, Idli Milagai Podi, and toss well until all idlis are well coated. Let them roast well for 1-2 minutes and then turn off the gas.
- Serve Podi idli with coconut chutney.
Notes
Nutrition
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