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 store-bought or homemade idli podi. It is also known as Gun powder in a few places. Also check out my other pudi recipes like flax seeds chutney powder, curry leaves chutney powder, and peanut chutney powder.
You can make podi idli fry for breakfast, pack it for kids lunchbox, travel, and serve it as an appetizer at a party. If you love this, you might also enjoy vegetable fried idli and spicy tawa idli — both perfect for using up leftover idlis.
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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. Here is the detailed recipe for how to make milagai podi at home.
- 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. Check out the guide on steaming idlis in Instant Pot.
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 1 tablespoon ghee (or oil) in a pan/skillet. Once hot, add ½ teaspoon mustard seeds, let them crackle, then add 1 stalk of curry leaves, and saute for a few seconds.
Next, add 20-25 mini idli's, 1-2 tablespoons of 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 hot with chutney.
Serving Suggestions
Serve milagai idli fry with coconut chutney, onion tomato chutney or a side of vegetable sambar. You can also enjoy it as a snack with a hot cup of filter coffee.
More Indian Breakfast Recipes
Podi Idli Recipe (Podi Mini Idli)
Ingredients
- 20-25 mini idlis (or 4-5 regular idlis, cut into bite-sized)
- 1 tablespoon ghee (or sesame oil)
- ½ teaspoon mustard seeds
- 1 stalk 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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