Podi idli is a quick, super easy snack you can make with leftover idli. Best way to use leftover idli as well as tasty, filling evening snack.
Whenever I got leftover idlis, i make idli upma first as I love it a lot. When I was at my in-laws place last year, I made this for my father in law. I don't remember exactly how I made but I love making dishes with idli podi. Be it podi dosai or idli fries sprinkled with idli podi. I made this podi idli last year at my first Suvai foods live cooking demo. I showed how to prepare idli podi and using Suvai idli, I prepared podi idli. I never had idea that in recent future they would launch their own podi.
I tasted the podi couple of times and love the flavour a lot. It is just like the homemade flavour and fresh too. I haven't tried adding vellam or sugar in my podi, but they have it in theirs which we wouldn't notice but sure make a difference.
You will see a lots of sesame seeds and the way the lentils are ground is perfect. The colour is very nice which invites you to try. I would say this idli podi is my recent most favorite among their products.
Recently they have launched cold pressed oil ranges in 500ml and 1 litre packs. Also naatu sakkarai (unrefined cane sugar).
Most of you know how important it is these days to use healthy cold pressed oils.
I recently switched to cold pressed groundnut oil for everyday cooking, whenever available in Mustafa. Otherwise use at least groundnut oil in place of sunflower oil. I used to wonder how my mom, mom in law's tempering is so different and flavourful from mine. Even deep fried items like puri, bajji, appalam is so different flavour from mine. Dosai also is extra flavour there. It took me long time to realize it's mainly because of groundnut oil.
As a kid, I remember accompanying my dad in either cycle or bike sitting in front and going to the oil vendor shop with oil containers. Re-usable in latest terms. We buy certain litres of each oil for the whole month. Mom uses it calculatively for our big family.
Now a days I can't calculate when I need how much and it varies from month to month or so.
When I realized groundnut oil is the magic, I immediately switches to it and for past one year, since I get cold pressed oil occasionally in Mustafa, I used to buy it whenever possible.
Two main issues I face using cold pressed groundnut oil are, one it is not always available. So I keep buying the regular groundnut oil, that too will not be there at times.
Other main concern is the cost. It is really expensive.

I knew how much Suvai food's worked on providing these cold pressed oil ranges in quality at affordable price. They knew the market price can so much be affordable than how the other brands provide already. And that too no compromise in the quality of the seeds used to manufacture these oils. So these are quality products that you can trust, at a very much affordable price.
Do try all these range of cold pressed oils groundnut oil, sesame oil and coconut oil along with their naatu sakkarai and idli podi.
Here I am sharing with you all the simple podi idli, a quick fix for your hunger pangs. Though it is no much complicated one or a fancy one, if you have not tried this one yet, you should try it out soon.

Podi Idli recipe

Recipe Cuisine: Indian | Recipe Category: Snack
Prep Time: 2 hrs | Cook time: 10 mins | Serves: 1 | Author: Raks anand

Click here for cup measurements

Podi idli is a quick, super easy snack you can make with leftover idli. Best way to use leftover idli as well as tasty, filling evening snack.
Podi Idli recipe

Ingredients

Idli - 3
Idli podi - 1 tbsp
Sesame oil - 2 tsp
Ghee - 2 tsp
Mustard - 1/2 tsp
Red chilli - 1
Asafoetida - 1/4 tsp
Curry leaves - 1 sprig

Method:

Cut the leftover idlis into cubes. Cut into 3 strips first and then each piece to bite size cubes.
Heat a kadai with oil and add torn red chilli, mustard, asafoetida.
Once mustard splutters, add very finely chopped curry leaves.
Add idli cubes and sprinkle the idli podi, ghee.
Toss or mix well. Cook for 2 minutes and serve.

Notes

Best to use leftover idli or hard last batch batter idli. Refrigerate and cut for easy cutting.
You can toss the idlis until golden here and there and later add idli podi too.
Idli podi can be added according to your spice level. Use salt if needed.
Never skip ghee.
Tags: Podi idli, how to make

Step by step pictures method:

Cut the leftover idlis into cubes. Cut into 3 strips first and then each piece to bite size cubes.
Heat a kadai with oil and add torn red chilli, mustard, asafoetida. Once mustard splutters, add very finely chopped curry leaves. Add idli cubes.
Sprinkle the idli podi, ghee.Toss or mix well. Cook for 2 minutes and serve.