We can make variations in making Idlis to suit the taste and liking of others. I call this variation Yummy Spicy Podi Idli 🙂
All that is required the usual Idli Batter – homemade or bought from the stores. This dish will remain fresh for a long time and can be used for outside picnics or the lunch box.
Mini Idlis – 25
Idli Gun Powder (Idli Mizhagai Podi) – 3 to 4 tbsp
Sesame Oil – to mix with the above Podi
Oil – 1 tsp
Mustard Seed – 1.2 tsp
Urad Dal – 1 tsp
Asafoetida – 1 pinch
Curry Leaves – from 1 twig
Finely chopped Coriander Leaves – 2 tbsp
Take the Mizhagai Podi in a small bowl. Add the required Oil and mix to a dropping consistency.
Take the mini Idlis in a dish. Pour the Mizhagai Podi Oil mixture over the Idlis.
Mix them gently till all the Idlis are coated evenly with the Podi. Keep aside.
Heat the Oil in a broad pan. Add Mustard Seed and Urad Dal and allow them to crackle. Add Asafoetida and Curry Leaves.
When the Dal turns golden, add the Mizhagai Podi coated mini Idlis.
Toss them for 2 to 3 minutes, Add the chopped Coriander Leaves. Toss them once again.
Best served hot.
They can be packed for a picnic or lunch as well. They are good even when they are not hot.
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