Idli/Idly is one of staple breakfast in south India. Idli is easily available in restaurants to road side stalls in South India. Idli is often considered as diet food and mostly recommended when soft diet is prescribed to patients. Even UNESCO has declared Idli as a healthiest breakfast.
Idli is steamed lentil soft cake, which is made with zero oil, no spice and is gluten free. Over the time Idli have gone through many variations in shape/size/flavour and ingredients. But my all-time favourite is Sambar Idli….Soft idlis dunked in piping hot spicy and tangy sambar is my any day comfort breakfast.
Apart from Sambar Idli, I love Podi Idli…the most. In Andhra, especially in Guntur, you find many road side stalls selling podi idli in the morning as a breakfast or in the evening as a snack. Piping hot idli’s are coated with generous amount of ghee (at room temperature) and then dusted with spicy podi. These will be served hot and these melt in mouth spicy podi idlis will be a treat to the taste buds.
After being on no spice and soft diet for days…..I thought of giving my taste buds a spicy treat this morning…so made these super spicy Andhra style Podi Idli. Usually Idli Karam Podi is used to make this Podi Idli….But I used Flax Seeds-Dry Coconut Powder to make this delicious Podi Idli and instead of ghee, I used Gingelly Oil (Til ka Tel/Seasame Oil) which imparted nice taste to these Podi Idlis.
Andhra Style Podi Idli
- 10-12 Cooked Idlis
- 3 tbsp. Flax Seeds-Dry Coconut Powder/Idli Karam Podi
- 1 tbsp. Gingelly Oil/Ghee (at room temperature)
- Warm gingelly oil and brush it on hot steamed ildis. Sprinkle flax seeds podi/idli karam podi.
- Serve immediately. You can even serve these with peanut chutney.
- Add love to make this Podi Idli taste ‘Yummy’.
This Andhra Style Podi Idli is going to be part of our #mfbc16 where the theme for the month is ‘BREAKFAST’. Check down the links below to know what my lovely food bloggers have come up with for this event…Happy Cooking!