By Rajlakshmi
January 3, 2026
Podi idlis are a bunch of mini idlis made with lentils that come covered in a thick coating of a vibrant podi masala. The tantalising podi masala, which is the most important component of the recipe, is made by roasting urad dal, chana dal, peanuts, dessicated coconut, red chillies and other whole spices. This red spicy, coarse mix is hot, pungent and rich.
1 plate of leftover idlis, cut into bite-sized pieces 2 tablespoons of oil 1 teaspoon of mustard seeds 3 tablespoons of sesame seeds 2 tablespoons of toor dal 1 cup chana dal 1 cup of urad dal 1-4 curry leaves 75g red chillies ½ teaspoon of hing 1 ball-sized tamarind Coriander leaves, for garnish
Make the podi powder. In a thick-bottomed pan, heat oil. Roast urad dal on a low flame until aromatic.
Add chana dal, toor dal and sesame seeds. Roast until light brown. Remove from heat and let it cool.
In the same pan, add more oil. Add curry leaves and chillies. Roast till chillies puff up. Add the tamarind and roast.
Set aside. Add hing, salt and roasted dal. Grind into a powder. Store in an air-tight jar.
Cut the idlis into bite-sized pieces. Heat oil and add mustard seeds, urad dal, and curry leaves.
Add the idlis pieces and toss them gently to coat them with the tempering. Sprinkle the podi powder over the idlis and mix well.
Cook for a few minutes until the idlis are heated through and the podi is well-coated.
Garnish with coriander leaves and serve hot. You can store the leftover dish in an airtight container in the refrigerator for up to 2 days.