Podi idli

Method

1. 1 Soak the rice and urad beans for 5 hours, then grind them and let them ferment for 8 hours to create the dough.
2. 2 Steam the cake in a concave mold for 10 minutes, then let it cool for another 10 minutes.
3. 3 Allowing it to cool down is essential; hot cakes have melted podi batter that doesn't stick together.
4. 4 Cut the cake into square blocks and toss with dry seasoned podi powder.
5. 5 Sauté mustard seeds, curry leaves, and dried chilies in sesame oil.
6. 6 Pour the dough into the pan and toss for 40 seconds to coat each piece with the podi powder.

With an appliance

• Pressure cooker 30 min

  Replace step 2: steam the concave mold at low pressure for 5 minutes, then quickly release the pressure and let the cake cool for another 10 minutes. The steps of tossing the podi and sautéing the spices from steps 4 to 6 remain the same.