Ghee Podi Idli | Podi Idli

Published On August 9, 2024
In Video
By Guest Author
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Prep Time
500 minutes
Cook Time
20 minutes
Difficulty Level
Intermediate

Ingredients

FOR PREPARING IDLI :
Rice / Chawal - 3 Cups
Whole Black Gram Without Skin / Whole Urad Dal Without Skin - 1 Cup
Flattened Rice / Poha - 2 tbsp
Dry Fenugreek Seeds / Dana Methi - 1 tsp
Water - As required
Oil - As required
Salt - As per taste
Baking Soda - 1/2 tsp
FOR PREPARING PODI :
Dry Red Chilli / Sukhi Lal Mirch - 10 to 12
Oil - 1 tsp
Bengal Gram / Chana Dal - 1 Cup
White Gram / Urad Dal - 1 Cup
Dry Coriander Seeds / Sabut Dhaniya - 1 tbsp
Sesame Seeds / Til - 1/2 Cup
Dry Fenugreek Seeds / Methi Dana - 1/2 tsp
Curry Leaves / Curry Patta - A few
Asafoetida / Hing - 1/2 tsp
Salt - As per taste
Jaggery / Gud - 1/2 tsp (optional)
Tamarind / Imli - 1 Small piece (optional)
FOR PREPARING GHEE PODI IDLI :
Clarified Butter / Ghee - 2 tbsp
Mustard Seeds / Rai - 1/2 tsp
Curry Leaves / Curry Patta - A few
Asafoetida / Hing - A pinch
Dry Red Chilli / Sukhi Lal Mirch - 1
Salt - As per taste
tsp = teaspoon
tbsp = tablespoon

Instructions

FOR PREPARING IDLI :
Wash and soak rice and whole black gram separately for 6 to 8 hours. Add fenugreek seeds and flattened rice to the rice while soaking.
Then, drain the water and grind the rice and black gram separately using a Philips mixer grinder. Add a little water to make a smooth paste.
Transfer the ground rice and black gram in a container or a big vessel. Mix well with your hands. Cover the container or vessel with a lid and keep it in a warm place for 8 hours or overnight for fermentation.
Heat water in an idli steamer. Now add salt and baking soda. Mix well. Grease the mini idli mold with oil. Pour the batter into the prepared idli mold.
Place the mold in the idli steamer. Cook it on a high flame for 7 to 8 minutes. Insert a knife to check idli. If it comes out clean then it is cooked perfectly. Then take it out on a plate. Keep it aside.
FOR PREPARING PODI :
Roast dry red chilli in a pan for 2 to 3 minutes on medium flame till it becomes crunchy. Keep stirring occasionally. Once done, turn off the flame and let it cool down completely.
Heat oil in a pan. Add chana dal and roast it for 1 to 2 minutes on medium flame. keep stirring occasionally.
Then add urad dal and mix well. Roast it for 1 to 2 minutes on medium flame. keep stirring occasionally.
Now add dry coriander seeds, sesame seeds, dry fenugreek seeds, and tamarind. Mix well. Roast it for 1 to 2 minutes on medium flame. keep stirring occasionally.
Add curry leaves Mix well. Roast all ingredients till the nice aroma begins to rise and change the color. Check the chana dal and urad dal by breaking them with your hands, if it breaks easily it indicates that they are well roasted.
Once done, turn off the flame and let it cool down completely.
Now transfer them to a Philips grinding jar. Add asafoetida, salt, and jaggery. Grind it for a few seconds to prepare its fine powder. Take it out in an airtight glass container.
FOR PREPARING GHEE PODI IDLI :
Heat ghee in a pan. Add mustard seeds, curry leaves, asafoetida, dry red chilli, and prepared idli. Mix well.
Add salt for idli and mix well. Then add 2 to 3 tbsp of the prepared podi. Mix well.
Once done, turn off the flame and take it out on a serving plate.
'Ghee Podi Idli | Podi Idli' is ready to be served.