Podi Idli is my family’s favourite dish. I make it often at home. Few days back I made these yummy Curry Leaves and Peanuts Podi Idli, idea inspiration from my dear cousin, Viji. She told me that one of her favourite dish was the curry leaves podi idli served in Murugan Idli Shop. Not once, she told me that many times. I became very curious and wanted to try at home. I have no clue how it tastes in that restaurant. The idea was very intriguing. So, I have created my own recipe for the curry leaves Podi. I have added peanuts too to make it more protein rich.
The Curry Leaves and Peanuts Podi Idli indeed came out very well. My family loved it and I hope you all would like too.
This iron and protein rich recipe will be a very ideal dish for breakfast, school tiffin and evening snacks too:)
Preparation time – 15 mins
Cooking time – 30 mins
Serves – 4-5
For Curry Leaves and Peanuts Podi
Curry leaves – 1 cup
Red chillies – 12-15
Urad dal -2 tbsps
Chana dal- 2 tbsps
Roasted peanuts – 4 tbsps
Tamarind – Peanut size
Hing – 1/4th tsp
Jaggery – 1 tsp
Salt to taste
Idli batter – 2 cups
Sesame oil- 4tbsps
Melted ghee- 2 tbsps
Grated coconut- 2 tbsps
Make mini idlies and keep them aside.
To make the Curry leaves and Peanuts Podi
Wash and dry the curry leaves well.
Heat 1/2 tsp of oil in a pan. Add chana dal, urad dal, peanuts and red chillies and sauté till the dals turn golden and gives a good aroma. Remove and cool.
Roast the curry leaves separately till it turn dry and crisp. Remove and cool.
Mix the roasted dal mixture, curry leaves, tamarind, hing, jaggery and salt to taste and grind to a coarse powder. Mix well and keep it aside.
To make the Podi Idli
Add some ground Idli powder, sesame oil and melted ghee in a mixing bowl. Mix well.
Add some mini Idlies and mix well with a gentle hand.
Garnish with grated coconut and serve immediately.
It can be packed for school tiffin. An excellent choice for breakfast and evening snack too:)