Podi Idlis are soft, fluffy idlis tossed with a spicy lentil-based powder known as podi. If you’re looking to spice up your regular breakfast and add a bit of fun to it, podi idli is a great option.
The best part? You don’t need any curry or side dish to enjoy it. Podi idli tastes amazing on its own. It’s perfect as a quick snack or as a tiffin box treat-anytime, anywhere.
Origin and Popularity
Podi Idli originally comes from Udupi, a coastal town known for its vegetarian temple-style cuisine. Today, you’ll find podi idli in almost every South Indian restaurant across Tamil Nadu, Andhra Pradesh, and Karnataka.
However, it’s still not very common in Kerala-style restaurants. Other popular podi-based dishes include Podi Dosa and Podi Uthappam, typically served with sambar and coconut chutney in restaurants.
About This Kerala-Style Podi Idli
This recipe is not the typical Tamil Nadu or Udupi version-this is a simple Kerala-style podi idli, quick and easy to make at home.
Here, I’ve used mini idlis for a touch of fun and visual appeal, but you can absolutely use regular idlis too.
Regional Variations
- Tamil Nadu Style: Uses ingredients like sesame seeds, chana dal, hing (asafoetida), sesame oil, and sometimes peanuts to make the podi.
- Karnataka Style: Often goes generous with ghee, giving it a rich aroma and taste.
As cooking styles evolve, we now have the modern twist-Masala Podi Idli-which includes onions and sautéed vegetables tossed along with podi-coated idlis.
So let’s get started and bring some spice into the everyday!
Easy Kerala Style Podi Idli
Ingredients
Instructions
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Make button idlis using button idli plates
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In a pan heat urad dal, chillies, pepper, and chilly powder together
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let it fry till colour of urad dal changed to little brown
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Flame off and let it cool
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Grind the mix in to coarse powder
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In a Pan heat oil , Add curry leaves, powder and make it a paste
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Add idlis and mix well till every part of idlis well covered with powder
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Flame off and your podi idli is ready