Podi Idli

A delicious way to spice up idlis; Podi Idli uses Milgai Podi or gunpowder with a flavorful tempering.

This makes a great breakfast, side dish for meals or snack. It is packed with flavor and is easy to put together in under 30 minutes.

Breakfast is often the most loved but often challenging meal of the day. While it is super important, we cannot spend a long time or use multiple pans to make this each day. And yet, everyone wants something new each morning.

In our household we enjoy a variety of Indian breakfast recipes. And yet we never miss out on American classics. The popular breakfasts at home includes upma, poha, pancakes, thepla, waffles, chilla, oats, cereals and so on.

While there is some prep involved in each recipe, there are so many ways we can use leftovers to make some delicious breakfast recipes. This includes stir fried idli, appam using leftover dosa batter, dal in parathas and so on.

One of the best dishes that are made with leftovers is Podi Idli. A combination of idli and podi masala makes the perfect breakfast that doubles up as a snack or even a side for a meal.

Jump to:

• What is Podi
• This podi idli recipe
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• To make homemade Milgai Podi
• Variations
• Recipe FAQs
• More Delicious South Indian Recipes
• More Idli Recipes to try
• Podi Idli

What is Podi

Podi is a Telugu word meaning dry, when used as an adjective as in podi battalu - dry clothes. Moreover, Podi as a noun means powder as in kandi podi, karamu podi etc. Lastli, Podi kottatam or podi cheyatam as verb indicates making something into a powder.

So overall, we refer to a powdery mix of spices as Podi. This is predominant in South Indian cuisine and makes a great side or topping for most recipes. The variety of podis are truly impressive. They vary greatly in color, texture, ingredients and uses.

One of the popular podi is made with black gram, dried chilis, chickpeas, salt, and sesame seeds, and is also known as gunpowder or chutney powder. This makes a great side for idli, dosa, vada and on different kinds of rice.

For this recipe we use this gunpowder which is also called Milgai Podi. MTR is a brand that makes this and we have forever loved it for flavor, texture and color!

This podi idli recipe

While podi is a great side to serve with dal rice, parathas, idli, dosa or rice recipes; it makes a great add-on for so many recipes.

I like to add it on air fried cauliflower for a podi cauliflower recipe, on boiled potatoes or even a mix of vegetables to make podi flavored veggies. Plus, it is great to add on cooked idlis and sautéing it with a tempering to make the most wonderful snack or breakfast recipe.

This recipe was initially a way to use up leftover idli. However, it is no surprise that we now see this being made widely. In restaurants, at events and certainly in households.

This podi idli is so easy to put together, we love it. In fact, I often make one extra batch of idli to simply make this podi idli the next day.

Why this recipe works

• Podi idli is super easy to make and only takes a few minutes.
• It is a perfect way to use up leftover idli.
• We can spice this up or keep it less spicy depending on how you like it.
• The recipe is naturally gluten-free.
• The spices and tempering in the recipe are versatile.
• We can always add vegetables or nuts to make it even more amazing.
• Podi idli is perfect for breakfast, a light meal, side or snack.
• Plus, it is great as a tiffin recipe too.
• We can make it Vegan with one simple substitution.
• Make sure the podi is nut-free to keep the recipe free from nuts.
• The recipe works with homemade podi or store bought.
• Serve it as is or serve it with coconut cilantro chutney, tomato ketchup, green cilantro chutney, yogurt and tomato chutney.

Ingredients and Substitutions

• Idli: Cold idli works best for the recipe. Either cut large idli into two or four pieces or use mini idli. Make these ahead of time and refrigerate for at least an hour or even overnight. The same recipe works with ragi idli or rava idli as well.
• Milagai Podi: I like to use MTR Milgai Podi for the recipe. However, make your own if you like. Or simply use your favorite podi to make this idli recipe.
• Ghee: I like to temper everything in ghee. Butter works wonderfully too. Moreover, swap with oil or dairy free butter to make the recipe Vegan.
• Tempering: Tempering the idli is optional but I like to add some tempering ingredients. I add urad dal, curry leaves, mustard seeds and dried red chili. Also add cumin seeds and asafetida if you like.
• Apart from these, if the idlis are not salty enough, add some salt. And last, sprinkle some finely chopped cilantro on top.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Cut the big idlis into four pieces. Alternatively, simply use mini idlis as is. Transfer to a bowl and keep ready.

Pro Tip: Do this step before starting the tempering. The tempering ingredients will burn if you cut the idlis while they splutter.

2- In a large pan add ghee. Let it melt.

3- Then add mustard seeds and urad dal and let them turn brown in about 1-2 minutes on medium flame.

4- Next add the remaining tempering ingredients.

5- Add the Milagai Podi and mix well.

6- Also add the idli pieces.

7- Mix well and let the idli a little crisp on all sides. Sauté for 3-4 minutes and turn down the flame.

8- Serve with some finely chopped cilantro on top.

Expert Tips and Notes

• Use cold idli: Cold idlis work best for the recipe. Fresh idlis will crumble on making pieces or in the pan and result in idli upma rather than sautéed idli. Refrigerated idlis work best.
• Keep everything ready before you start: The tempering spices and podi only takes a few seconds to go from done to burnt. So keep everything including cubed idlis ready ready before you start the cooking process.
• Add some ghee after sautéing: To get a more pronounced flavor of ghee in the recipe, add some ghee to the hot idlis after sautéing. The nutty aroma and flavor complement the idli and masala well.
• Making it Vegan: To make the recipe Vegan, simply swap the ghee with non-dairy butter or oil. Peanut or gingelly oil works well for the recipe.
• Using mini idlis: If you have a button or mini idli stand, make the idlis using this stand. These idlis are perfect to add to the tempering directly without making pieces. Moreover, these work well as a bite size appetizer too.
• Making it less spicy: The red chili and Milagai Podi tend to make the recipe moderately spicy. To make it less spicy, simply reduce the Milagai Podi and skip the chili. The recipe will be perfect.
• Using crisp idlis: There are two ways to crisp up idlis. Either air fry plain idlis and then add to the tempering or let them crisp in the pan after adding. The former is better as the latter option might result in the Milagai Podi burning.
• Fixing dry idlis: In case the idlis are too dry on refrigerating, sprinkle some water on them and use in the recipe. That way the water will moisten the idlis again. Or sprinkle some water after adding to the tempering.

To make homemade Milgai Podi

Homemade milgai podi is easy to make.

In a pan heat 1 teaspoon gingelly oil and add ½ cup urad dal and 5-6 each of dried kashmiri chili and spicy red dry chili. Add 1 tablespoon tamarind, 8-10 curry leaves, 1 teaspoon salt and a fat pinch of asafetida. Sauté everything till fragrant and turn down the heat.

Let everything cool in the pan and once cool; transfer to a blender. Blend in small intervals so the oil does not separate. Make it as smooth as you like. Use this Milgai Podi or gunpowder masala in recipes of your choice.

Variations

I have used a combination of Milagai Podi and ghee in the recipe. However, South Indian cuisine is full of different podis. These vary in ingredients, colors, textures and uses. Use chutney podi, karam podi, thengai podi or any kind you like. These are perfect with idlis.

Moreover, the same recipe works with other kinds of idlis too. Ragi idli, rava idli instant idlis and green moong dal idli work with the podi. Pick what you like best and have at hand.

While these are great as is, we can also serve these podi idlis with coconut cilantro chutney, tomato ketchup, green cilantro chutney, yogurt or tomato chutney.

Last, add some minced vegetables like carrots, peas, beans and onions to the podi idlis. This vegetable podi idli is a great appetizer as well.

Recipe FAQs

More Delicious South Indian Recipes

More Idli Recipes to try