I tried the tempered podi idli at Anand Bhavan Restaurant, Singapore long time back & I liked it very much. My mom or MIL do not prepare this & it was something new to me. After tasting at the restaurant, I got a hang of how they made it & I started making them for myself. Podi idli is not a favorite of my hubby or my son. So, I prepare it with left over idlis for my lunch.
This is my own version, I understand that milagai podi or idli podi is added to this recipe. However I add the putani pudi ( dry chutney).
If you are at Bangalore (or anywhere in South India for that matter!) & want to try this, here is what you need to do. Go buy around 6 idlis from any fast food joint. Take your mom made or home made chutney pudi & whip this dish in minutes. It could make a great dinner after a long tiring day at office!!
Preparation Time: 5 mins, excluding the idli preparation.
Cooking Time: 10 mins
Idlis: 6-8 nos, cubed (refer notes)
Oil: 1 tbsp
Mustard seeds: 1/4 tsp
Urad dal : 1 tsp
Onion: 1/2 medium sized, finely chopped
Curry leaves: 4 nos, torn
Red chilli powder: 1/2 tsp, optional
Chutney powder | Putani pudi: 1 tbsp, a little more or less
Salt: As needed
Heat oil in a wok. When oil is hot, throw in the mustard seeds & urad dal.
When mustard seeds splatter & urad dal turns golden brown, throw in the curry leaves.
When curry leaves wilt, add the finely chopped onion & saute until the onions turn translucent.
Once onion turns translucent, add the chilli powder, chutney powder, and salt.
Throw in the chopped idlis & saute gently until the chutney powder coats well on the idlis.
Serve the podi idli warm/hot.
- Idli contains salt & chutney powder too. So, be extra careful while adding the salt.
- You could use button idlis or mini idlis to make this podi idli.
- Idli needs to be completely cooled down before chopping them. You could refrigerate for couple of hours. Idli won't crumble while chopping.
- Feel free to add grated carrots or finely chopped bell peppers for some crunch & added benefits!