Phew! What a week it had been last week – sudden travel plans, panic and worry. Thankfully everything is back to normal and I am back at my abode. Also means, I am back with my planned recipes 🙂 In a whiff, Navarathri/Dussera seems to be gone off – can’t believe how fast each day or week is flying by. Soon it would be the biggest festival of the year – Deepavali/Diwali. I have started planning my sweets and savories– expect the recipes on this space very soon 🙂
Moving onto today’s recipe – it’s not as much as a recipe, only an idea. A simple idea for a great snack that can be made in less than ten mins. Remember this Dry Coconut Chutney Podi that I posted about last week?! I used this podi to make a quick snack called podi idli. Usually, idli podi or chutney powder is a great accompaniment for soft hot idlis. But what if the same is coated on some cute looking mini idlis?! Not only the idlis remain soft and spongy, they taste super good too. It’s a great tiffin box recipe too – especially for the kids. The main taste enhancer in this recipe is the gingely oil or sesame oil. Traditionally, a chutney powder or idli podi is had with sesame oil. I used the same to coat these idlis with and they tasted super awesome!
To make Podi Idli
What I used –
- Idli Batter, 1 cup
- Dry Coconut Chutney Powder, 2 tbsp
- Gingely/Sesame Oil, 2 tsp + few extra drops
How I made –
1. Apply the mini idli plate with few drops of sesame oil. Take a small spoon full of idli batter and fill each mini idli mould.
2. In an idli pan or pressure cooker, bring some water to boil. Place this mini idli mould and steam it for 5-7mins. On taking the idli plate out, the small idlis would have puffed up and look spongy. Sprinkle some water on top and let the idlis rest for 2 mins.
3. Using a spoon, remove the idlis onto a bowl. Add the dry coconut chutney powder and gingely/sesame oil. Spread the chutney powder on each idli using your fingers. Let it rest for 2 mins.
4. Podi Idli is ready! Serve immediately 🙂
- If you don’t have the mini idli plate or stand, use normal idlis and cut them into bite sized pieces.
- Gingely oil enhances the taste but if it’s not available, normal cooking oil can be used.
- The podi idlis would remain spongy and fresh for more than when stored in an air tight container. Apt for travel or tiffin box.
- As long as we let the podi soak into the idlis, tastes better.
- Any other idli podi recipe can be used – check out more chutney powder recipes from this blog!