Soft idlis tossed in spicy podi (gunpowder) and aromatic ghee — a fiery, comforting South Indian treat.
🧂 Ingredients
For the Idlis:
10 mini idlis or 4–5 regular idlis (cut into quarters)
(Use leftover idlis or freshly steamed ones cooled to room temp)
For the Podi Mix:
2–3 tbsp idli podi (also called gunpowder or milagai podi)
2–3 tbsp ghee (adjust to taste)
Salt to taste (optional, depending on podi)
For Tempering:
1 tsp oil or ghee
½ tsp mustard seeds
1 tsp urad dal
1 dried red chili (broken)
A pinch of hing (asafoetida)
1 sprig curry leaves
👩🍳 Instructions
1. Prepare the Idlis
If using refrigerated idlis, steam or microwave them for 30–60 seconds until soft and warm.
Cut regular idlis into bite-sized pieces if not using mini idlis.
2. Tempering
Heat oil or ghee in a pan.
Add mustard seeds. Let them crackle.
Add urad dal and sauté till golden brown.
Add red chili, curry leaves, and a pinch of hing. Sauté for a few seconds.
3. Toss the Idlis
Add the idli pieces to the pan and gently toss them in the tempering.
Sprinkle the idli podi evenly and drizzle ghee all over.
Mix gently until the idlis are well-coated with the spicy ghee-podi mixture.
Cook on low heat for 2–3 minutes to slightly crisp the edges, if desired.
🍽️ To Serve:
Serve hot as-is, or with a side of coconut chutney or curd.
Great for breakfast, tiffin box, or evening snack.
💡 Tips & Variations:
Use Welza Idli Podi for a perfect balance of heat, nuttiness, and flavor.
Add chopped onions or grated coconut for texture.
Use butter instead of ghee for a rich variation.
Can be made with ragi, millet, or masala idlis too.
🌶️ Spicy, Buttery & Addictive
Welza Podi Blends & Cold-Pressed Ghee – For the authentic South Indian flavor in every bite.
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