Name: Podi Idli recipe by Runa Ganguly at BetterButter
Prep time: 480 min
Cook time: 15 min
Total time: 495 min
Yield: 10
Ingredients: for 16 Idlis:; ½ cup urad dal or skinned black gram; ¾ to 1 cup cold water (for grinding dal) - use chilled water in summer; 1 cup idli rice for mixer (or 1 ½ cups for wet grinder) or 1 cup + 2 tablespoons idli rava; 2 tablespoons thick poha or aval or beaten rice Or ½ teaspoon fenugreek seeds; salt as needed; for podi:; 2 tablespoons peanuts; 1 tablespoon chana dal or bengal gram; 1 tablespoon urad dal or skinned black lentils; 3 red chilies(more or less as per your spice levels); 1½ teaspoon sesame seeds (optional); 1½ teaspoon khopra or dried coconut or desicatted coconut (optional); ½ teaspoon cumin seeds or jeera; 10-12 curry leaves; Cleaned tamarind a small piece (optional); 2 pinches powdered Jaggery (optional); Salt as needed; 2 tablespoon ghee or oil

Ingredients Serving: 10

for 16 Idlis:
½ cup urad dal or skinned black gram
¾ to 1 cup cold water (for grinding dal) - use chilled water in summer
1 cup idli rice for mixer (or 1 ½ cups for wet grinder) or 1 cup + 2 tablespoons idli rava
2 tablespoons thick poha or aval or beaten rice Or ½ teaspoon fenugreek seeds
salt as needed
for podi:
2 tablespoons peanuts
1 tablespoon chana dal or bengal gram
1 tablespoon urad dal or skinned black lentils
3 red chilies(more or less as per your spice levels)
1½ teaspoon sesame seeds (optional)
1½ teaspoon khopra or dried coconut or desicatted coconut (optional)
½ teaspoon cumin seeds or jeera
10-12 curry leaves
Cleaned tamarind a small piece (optional)
2 pinches powdered Jaggery (optional)
Salt as needed
2 tablespoon ghee or oil

Instructions

Wash dal & rice (or idli rava) separately until water runs clear. Soak them separately in lot of water for at least 5 to 6 hrs.
If using fenugreek seeds, add them to the dal & soak. OR Soak poha for about 2 hrs, if using. Use at least one of them.
After 4 to 5 hours, drain the water from dal & rice.
Add dal, salt & enough cold water to grinding jar or a wet grinder
If using poha or methi seeds add them as well to the jar.
Grind till smooth, bubbly & frothy. The batter should not turn hot or even warm as it makes dense idli.
Add very little water when ever needed. If you are using aged dal, it doesn’t get frothy even if it is grinded smooth.
Transfer urad dal batter to a large utensil.
next, add rice to the blender with little water and grind little coarsely.
Pour this to the dal batter. Mix both of them well using your hand for better results.
Set the batter aside in a warm place for at least 6 to 12 hrs until the batter ferments and rises well
making the podi:
in a small pan, dry roast peanuts along with red chilies until half done
add the daals next and dry roast on a medium flame until they turn golden
Add sesame seeds, coconut, cumin, curry leaves and switch off the stove, but saute until the leaves turn crispy.
Cool these and powder finely along with enough salt, tamarind and jaggery if using.
check salt and add more if needed. store this podi airtight
post fermentation, On a high flame, bring enough water to boil in an idly steamer or a pressure cooker and geease your idly plates lightly.
Mix the batter gently a few times. do not over do as the aerated batter will turn flat. Fill the molds with batter.
place the idli stands into the steamer and Cover and steam for exactly 10 minutes on a medium high flame.
After 2 minutes remove the idly stand. Set aside to cool down for 2 to 3 minutes
With the help of a spoon remove them to a plate.
to make podi Idlis now, add ghee or oil to a hot pan.
Add the idlis and then switch off the stove.
add enough podi powder to coat the Idlis well and toss well to mix
Serve podi idli warm with sambhar and chutneys

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