Photograph of the finished Podi idli

India · Bánh hấp trộn bột gia vị khô

Podi idli

35 min Hands-on time + 12 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Idli rice (fermented rice) Idli rice (fermented rice) 1.5 lb
  • Photograph of Hulled urad beans Hulled urad beans 9.9 oz
  • Photograph of Idli podi spice powder Idli podi spice powder 7.1 oz
  • Photograph of Sesame oil Sesame oil ⅔ cup
  • Photograph of Mustard seeds Mustard seeds 0.8 oz
  • Photograph of Curry leaves Curry leaves 48 leaves
  • Photograph of Dried chillies Dried chillies 1.4 oz
  • Photograph of Salt Salt 1.1 oz

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.

Start cooking