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Bite-sized, fluffy idlis tossed in a fragrant and spicy South Indian lentil powder (podi) with a classic tempering. A perfect, quick, and flavorful snack or breakfast that comes together in minutes.
Prepare the idlis. If using regular idlis, cut each one into 4 bite-sized pieces. If using mini idlis, keep them whole. Set aside.
Heat ghee in a wide, non-stick pan or kadai over medium heat. Once the ghee is hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds.
Add the urad dal to the pan and sauté for about 1 minute, stirring continuously until it turns a light golden brown. Be careful not to let it burn.
Add the curry leaves and hing. Sauté for another 20-30 seconds until the curry leaves become crisp and aromatic.
Reduce the heat to low and add the prepared idlis to the pan. Gently toss them for 1-2 minutes to coat them evenly with the tempering and heat them through.
Sprinkle the idli podi and salt over the idlis. Continue to toss gently for another 1-2 minutes, ensuring every piece is thoroughly coated with the spice mix.
Turn off the heat. Garnish with finely chopped coriander leaves and serve immediately while warm.
Bite-sized, fluffy idlis tossed in a fragrant and spicy South Indian lentil powder (podi) with a classic tempering. A perfect, quick, and flavorful snack or breakfast that comes together in minutes.
This south_indian recipe takes 15 minutes to prepare and yields 4 servings. At 153.6 calories per serving with 3.24g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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Add 1 tablespoon of roasted peanuts or broken cashews along with the urad dal in the tempering for extra texture.
After the tempering, sauté 1 finely chopped small onion until translucent before adding the idlis.
Squeeze a few drops of fresh lemon juice over the podi idli just before serving for a bright, tangy flavor.
Sauté 1 teaspoon of finely chopped garlic with the tempering until fragrant for a pungent kick.
The idli podi is made from lentils like urad dal and chana dal, which are excellent plant-based sources of protein, essential for muscle repair and overall body function.
Idlis are made from a fermented batter of rice and lentils. This fermentation process creates beneficial probiotics that can help improve digestion and support a healthy gut microbiome.
The combination of carbohydrates from rice and protein from lentils provides a balanced source of energy that is released slowly, helping to keep you feeling full and energized for longer.
A typical serving of Podi Idli (about 6 mini idlis) contains approximately 180-220 calories, primarily depending on the amount of ghee or oil used.
Yes, it can be a healthy dish. Idlis are steamed, making them low in fat, and the podi is made from protein-rich lentils. Using a moderate amount of ghee or oil makes it a balanced and nutritious snack.
Absolutely! This recipe is an excellent way to use leftover idlis. Day-old, refrigerated idlis are actually preferable as they are firmer and hold their shape better during tossing.
Idli Podi, also known as 'milagai podi' or 'gunpowder', is a coarse spice powder made from a blend of roasted lentils (like urad dal and chana dal), dried red chilies, sesame seeds, asafoetida, and salt.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water and microwave for 1 minute or warm them in a pan over low heat. They are best enjoyed fresh for optimal texture.
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