Name: Podi Idli recipe by Priya Mani at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Ingredients: Idli rice 4 cups; Raw rice 1 cup; Urad dal 1 cup; Methi seeds 1 tbsp; Salt to taste; Urad dal 3/4 cup; Chana daal 1/4 cup; 2 tsp of regular cooking oil or gingely oil; Red Chilli 20 (Add extra for more spice); White sesame seeds 2 tbsp; Salt as required; Hing a pinch

Ingredients Serving: 3

Idli rice 4 cups
Raw rice 1 cup
Urad dal 1 cup
Methi seeds 1 tbsp
Salt to taste
Urad dal 3/4 cup
Chana daal 1/4 cup
2 tsp of regular cooking oil or gingely oil
Red Chilli 20 (Add extra for more spice)
White sesame seeds 2 tbsp
Salt as required
Hing a pinch

Instructions

Idly batter: You need to use the same cup for all the measurement. Soak separately the rice and urad daal with methi seeds for minimum 5 to 6 hours preferably overnight.
Grind to a smooth batter and add some required salt. Transfer to a container. Allow to ferment. The batter will raise automatically once it starts fermenting. This takes 4 to 6 hours.
For the Idli podi: Dry roast all the above ingredients separately except salt and hing. For red Chilli add one tbsp oil for crispy fry. Let it all cool down. In a blender put all the ingredients with some salt and hing.
Grind it coarsely. Keep open for 15 minutes to dry a little and then put it in an airtight box for it to retain its freshness.
Take 2 tbsp of idli podi, make a well and add 2 tsp of regular cooking oil or gingely oil. Mix well with a spoon or with your fingertips. Apply this paste on both the sides of the idlies and keep aside for at least 1 hour.
Serve as it is or add a tadka on top and serve hot.

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