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Soft, steamed mini rice cakes tossed in a fiery and aromatic spice powder from Guntur, Andhra Pradesh. This popular breakfast dish gets its unique kick from roasted lentils, garlic, and the world-famous Guntur red chilies, all brought together with a generous tempering of ghee.
For 4 servings
Prepare the Idli Batter (Requires 8-12 hours fermentation)
Make the Guntur Podi (Spice Powder)
Soft, steamed mini rice cakes tossed in a fiery and aromatic spice powder from Guntur, Andhra Pradesh. This popular breakfast dish gets its unique kick from roasted lentils, garlic, and the world-famous Guntur red chilies, all brought together with a generous tempering of ghee.
This andhra recipe takes 45 minutes to prepare and yields 4 servings. At 603.04 calories per serving with 15.86g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
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Steam the Mini Idlis
Toss the Idlis in Podi
Serve
For extra flavor and texture, add finely chopped onions and cilantro to the pan along with the curry leaves during the tempering process.
You can add 1 tablespoon of dry coconut (kopra) or sesame seeds to the podi ingredients while roasting for a nuttier flavor profile.
To make it healthier, you can use brown rice or millet instead of idli rice for the batter, though the texture might be slightly different. Reduce the amount of ghee used for tossing.
The fermentation process involved in making the idli batter breaks down complex nutrients, making them easier to digest. It also introduces beneficial probiotics that support a healthy gut microbiome.
The combination of urad dal in the idli batter and chana dal in the podi provides a significant amount of plant-based protein, which is essential for muscle repair and overall body function.
Lentils and spices used in the podi are good sources of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
One serving of Guntur Idli (approximately 12 mini idlis) contains around 350-400 calories, primarily from the rice, lentils, and ghee used in preparation.
Yes, Guntur Idli can be a healthy breakfast option. The idlis are steamed, not fried, and the batter is fermented, which is excellent for gut health. The lentils in the podi provide protein and fiber. However, it is high in carbohydrates and the ghee adds to the fat content, so moderation is key.
Absolutely! Using good quality, fresh store-bought idli batter is a great way to save time. Simply skip the batter preparation step and proceed with steaming the mini idlis.
To reduce the heat, you can decrease the number of Guntur red chilies and substitute them with a milder variety like Kashmiri red chilies, which will provide color without excessive heat.
No problem. You can make regular-sized idlis, steam them, let them cool slightly, and then cut each idli into four or six bite-sized pieces before tossing them in the podi mixture.
This recipe goes great with these complete meals
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