Podi Idly / Idly Milagai Podi Idly

Idly is not only a simple and healthy food but gives us more room for our creativity. Idly upma is one of those. The leftover idlis comes handy for the next day breakfast as idly upma. And this podi idly is more or less same as idly upma. Here I used idly podi for spice. Now you know why the name podi idly J Also for this recipe I cut the idlis into cubes, so that they get fried well and gives a niece crunchy taste with spicy podi. It can be taken as breakfast, a quick lunch, for dinner or even as a tea time snack. Serving hot will maintain the crunchy taste. This podi idly specifically don’t need any side dish. But onion raita goes well if the podi is too spicy.

Ingredients:

Idlis – 9 numbers (adjust depend on the size, mine is medium, not too soft)

Green chilli – 3 numbers

Idly podi – 3tbsp (again adjust depend on the spice level, mine is medium spicy)

Onion – 1 small

Sweet peppers – 2 numbers (optional) (or replace it with bell pepper)

Garlic pods – 4 numbers

Turmeric - a pinch

Mustard seeds – 1tsp

Urad dal – 1tsp

Curry leaves – 2 or 3

Salt

Oil – 1tbsp

Method:

Cut the idlis into cubes and keep aside.

Heat oil in a wok and splutter mustard seeds, add urad dal and curry leaves and fry for a second.

Add the green chilli, chopped garlic, and chopped onions and fry till they turn light brown.

Add the finely chopped sweet peppers (if using), idly podi, salt, turmeric and stir for 1min.

Now add the idly cubes and toast well. Keep the flame low.

Continue the toasting till the idly cubes turn little crispy.

Remove from fire and serve hot.

Note: If the podi idly is too spicy, sprinkle some sugar and stir, before removing from fire.