GlobeCookingRecipes

  Podi Idly  is a delicious South Indian dish where soft idlies are coated with flavorful  idly podi  (spiced lentil powder) and ghee or oil. It's a quick and easy breakfast, snack, or lunchbox option. Here's how to make it: Ingredients 6-8 idlies (fresh or leftover) 2-3 tbsp idly podi (spiced lentil powder) 2-3 tsp ghee or sesame oil (adjust to taste) Curry leaves (optional, for garnish) Instructions 1. Prepare the Idlies: Fresh Idlies:  Use freshly steamed idlies, but let them cool slightly to prevent breaking. Leftover Idlies:  If using cold idlies from the refrigerator, steam them for 3-4 minutes to soften. 2. Cut the Idlies: Cut the idlies into bite-sized cubes for better coating with the podi (optional). You can also leave them whole if you prefer. 3. Coat with Podi: Place the idly cubes in a large mixing bowl. Add idly podi and drizzle ghee or sesame oil over them. Toss gently to coat each piece evenly with the spiced powder. 4. Optional Tempering: H...

  Mini Idly  (also known as  Button Idly ) is a bite-sized version of the traditional idly, typically served with sambar, chutneys, or podi for a delightful meal. Mini idlies are especially popular with kids and as a party dish. Here's how to make and serve them: Ingredients For the Mini Idlies: 2 cups idly batter (store-bought or homemade)Oil for greasing molds For Garnishing (Optional): Ghee or sesame oilIdly podi (spiced lentil powder)SambarChopped coriander leaves Instructions 1. Prepare the Mini Idly Batter: Use well-fermented idly batter. Stir the batter gently to ensure even consistency. 2. Steam the Mini Idlies: Grease the mini idly molds lightly with oil to prevent sticking. Pour small spoonfuls of batter into each cavity of the mini idly plates. Steam in an idly steamer or pressure cooker (without the whistle) for 8-10 minutes on medium heat. Check if they are done by inserting a toothpick; it should come out clean. Let them cool slightly, then remove the idlies...

  Mini Idly with Sambar  is a comforting and delicious South Indian dish, often called  "Sambar Idly"  or  "14 Idly"  in restaurants. This dish consists of soft mini idlies drenched in flavorful sambar and garnished with aromatic toppings. Here's how to make it: Ingredients For the Mini Idly: 2 cups idly batter (store-bought or homemade) Oil for greasing molds For the Sambar: 1/2 cup toor dal (split pigeon peas) 2 cups water (for cooking dal) 1 cup mixed vegetables (carrots, beans, drumsticks, etc.) 1 medium onion, diced (optional) 1 medium tomato, chopped 1-2 green chilies (optional) 1-2 tbsp sambar powder 1 small lemon-sized tamarind ball (soaked in water) or 1 tbsp tamarind paste 1/4 tsp turmeric powder Salt to taste For Tempering: 1 tsp oil or ghee 1/2 tsp mustard seeds A few curry leaves 1 dried red chili A pinch of asafoetida (hing) Garnish: Chopped coriander leaves Ghee (optional, for drizzling) Instructions 1. Make the Mini Idlies: Grease the mini i...

  Kanchipuram Idly  (also known as  Kovil Idly ) is a unique and flavorful variation of the traditional South Indian idly. It's spiced with black pepper, cumin, ginger, and sometimes curry leaves, giving it a distinctive taste and aroma. Traditionally steamed in banana leaves, it's a perfect breakfast or snack. Here's how to make it: Ingredients For the Batter: 2 cups idly rice 1 cup urad dal (split black gram) 1 tsp fenugreek seeds (optional) Salt to taste For Tempering: 1 tbsp ghee or oil 1 tsp black peppercorns, coarsely crushed 1 tsp cumin seeds 1 tbsp finely chopped ginger 10-12 cashew nuts, halved (optional) A few curry leaves, finely chopped A pinch of asafoetida (hing) Optional: Banana leaves (for lining the molds, for traditional flavor) Instructions 1. Prepare the Batter: Soak and Grind: Soak rice and urad dal (along with fenugreek seeds, if using) separately for 4-5 hours.Grind urad dal into a smooth, fluffy batter and rice into a slightly coarse batter.Combine...