Podi Idli | South Indian Breakfast Recipes

These cute little mini idlis are best served with sambar with a dollop of ghee. I tasted this Mini Podi Idli once in an Indian restaurant. The mini idlis were deep fried and then covered in Idli podi. As with any deep fried dish, DH enjoyed it to the fullest. So I tried to recreate the dish at home and also wanted to make it less guilty. It is a very simple dish to make and is heavenly in taste.


Serves – 2
Mini Idlis – 30 – Click here for the idli batter recipe
Gingelly oil – 2 or 3 tbsp
Idli podi – 3 or 4 tsp – per spice level

Make idlis in mini idli moulds with the idli batter. When the idlis are still hot add the gingelly oil and toss well without breaking them. Add the idli podi and toss well. Serve hot.


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