Podi Idli
Podi idli is one of the most natural uses for Chennai Milagai Podi. The roasted lentils, chillies, sesame, cumin, curry leaves, salt and asafoetida in the blend cling to soft idlis when mixed with ghee or sesame oil, creating a savoury coating with very little additional preparation.
Servings
4
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
✨ Zaika Potli Secret Technique
Add 3 tbsp Chennai Milagai Podi after the idlis have been warmed in ghee or sesame oil. The blend remains as the flavourful coating.
Ingredients
Ingredients
- Cooked idlis — 12 medium
- Chennai Milagai Podi — 3 tbsp / about 24–30 g
- Ghee or sesame oil — 2½ tbsp
- Curry leaves — 8, optional
- Mustard seeds — ½ tsp, optional
Cooking Instructions
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1If using freshly steamed idlis, allow them to cool for 3–4 minutes so they firm slightly.
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2Cut each idli into halves or quarters, depending on size.
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3Heat ghee or sesame oil in a wide pan.
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4If using, add mustard seeds and allow them to crackle, then add curry leaves.
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5Add the idli pieces and toss gently for 1 minute.
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6Reduce the heat to low.
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7Sprinkle Chennai Milagai Podi evenly over the idlis.
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8Toss gently until all surfaces are coated with the podi and fat.
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9Cook for another 1–2 minutes only, allowing the coating to warm without burning the chilli or sesame.
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10Serve immediately.
💡 Chef's Pro Tip
Add podi over low heat. Its roasted lentils, sesame and chilli can scorch if fried aggressively in very hot fat.
🍽️ Perfect Serving Pairings
My Take On Podi Idli
Podi idli is one of the most natural uses for Chennai Milagai Podi. The roasted lentils, chillies, sesame, cumin, curry leaves, salt and asafoetida in the blend cling to soft idlis when mixed with ghee or sesame oil, creating a savoury coating with very little additional preparation.
The Secret: Add podi over low heat. Its roasted lentils, sesame and chilli can scorch if fried aggressively in very hot fat.