Name: Podi Idli
Prep time: 30 minutes
Cook time: 20 minutes
Yield: 20 people (4 idlis each)
Cuisine: South Indian
Ingredients: 10 cups Idli Rice (soaked for 6 hours); 2.5 cups Urad Dal (soaked for 6 hours); 2 tablespoons Salt (to taste); 10 tablespoons Idli Podi (Milagai Podi) (for coating); 5 tablespoons Ghee (for tossing); 2 teaspoons Oil (for greasing molds)

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How to Prepare

Prepare the idli batter by grinding soaked rice and urad dal separately into a smooth paste, mix them with salt, and ferment for 8 hours.
Grease the idli molds with oil.
Pour the fermented batter into the molds.
Steam the idlis in an idli steamer for 10-12 minutes or until cooked.
Allow the idlis to cool slightly, then remove them from the molds.
Heat 2 tablespoons of ghee in a pan, add 4 tablespoons of idli podi, and mix well.
Toss the steamed idlis in the podi-ghee mixture until evenly coated.
Serve hot with chutney or sambar.