Podi Idli
Podi Idli is a delicious and healthy snack that is popular in South India. This recipe is vegetarian, gluten-free, and vegan, making it suitable for many dietary preferences. The mini idlis are steamed rice cakes, while the podi is a spicy and flavorful mixture made with roasted lentils, spices, and oil. The combination of the two creates a unique and delicious taste that is perfect for those who love spicy food.
Nutrition Facts
Per serving
Energy
70 kcal
Protein
3 g
Carbs
6 g
Fat
4 g
Fiber
2 g
Ingredients
Chana Dal
0.5 small cup (50g)
Urad Dal
0.5 small cup (50g)
Sesame Seeds
5 tbsp (50g)
Red chilli Powder
1 tsp (5g)
Asafoetida
0.25 tsp (1.25g)
Cumin seeds
0.25 tsp (1.25g)
Coriander seeds
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tbsp (15g)
Instructions
Cooking Steps
Heat a pan over medium heat. Dry roast urad dal and chana dal separately until they turn golden brown and fragrant. Keep them aside.
In the same pan, dry roast sesame seeds until they turn golden brown and start to pop. Keep them aside.
In the same pan, roast dried red chilies, cumin seeds, and coriander seeds until they turn fragrant. Keep them aside.
Let all the roasted ingredients cool down to room temperature.
In a blender or food processor, grind all the roasted ingredients along with salt and asafoetida to form a fine powder.
Heat oil in a pan over medium heat. Add the ground podi and sauté for 2-3 minutes until the podi is heated through. Turn off the heat and let the podi cool down