Ghee Podi Idli Recipe: Perfect Way to Enjoy Leftover Idlis

Podi Idli is one of our favorite go to dishes for dinner or breakfast, especially when there are leftover idlis waiting to be used up. These idlis are crumbled or cut into small cubes, tossed with aromatic spices, and then cooked until they’re infused with rich flavors. It’s such a versatile and quick recipe that you can customize with your favorite spices or podis.

This time, I made it extra special by using a homemade garlic idli podi. The combination of ghee, garlic podi, and coconut oil brings a wonderful aroma and taste that’s hard to resist. Plus, cutting the idlis into smaller cubes not only makes them look great but also helps in coating each piece with spices.

Adjust the spices as per your preference. I added a mild Kashmiri chili powder and some chili flakes for a hint of heat and vibrant color. If you want it spicier, feel free to increase the amount. So, let’s get into this simple and delicious recipe!

Let’s Talk About Ingredients

• Ghee: Adds a rich and warm flavor; you can substitute it with coconut oil if you prefer.
• Mustard Seeds and Curry Leaves: These give an authentic South Indian touch. The mustard seeds add a bit of crunch, while curry leaves add aroma.
• Garlic Idli Podi: This homemade podi adds a unique, slightly garlicky flavor, but you can also use regular idli podi.
• Chili Flakes and Kashmiri Chili Powder: Adds mild heat and bright color. Adjust based on spice preference.
• Coconut Oil: A drizzle at the end adds a subtle aroma and enhances the overall flavor.

Video recipe

Detailed Recipe

Instructions

1. Heat 2 tsp ghee in a pan. Let it melt and add 1 tsp mustard seeds. Once they start to crackle, add 1 sprig of curry leaves, 1 tsp urad dal, and 4 dried red chilies. Stir until the urad dal turns golden.
2. Add 1 sliced onion and ¼ tsp salt. Sauté until the onions turn slightly brown.
3. Add 5 cooked idlis cut into small cubes, 3-4 tsp garlic idli podi, and 1 tsp chili flakes. Stir everything well to coat the idlis.
4. Cook for a minute, then add ¾ tsp Kashmiri chili powder and a drizzle of coconut oil. Continue cooking for 2 more minutes until everything is well combined.
5. Serve hot, garnished with fresh coriander leaves.

Step pics

melt ghee in a pan

splutter mustard seeds

add urad dal, curry leaves and red chillies and fry for few seconds

add onions

add salt

fry until pink – brown

add chopped idlis

add idli podi

chilli flakes too

mix well and cook for a couple of minutes. sprinkle water of needed

add kashmiri chilli powder

drizzle some oil

mix well and cook for a minute or two

serve hot and garnish with coriander leaves

Expert Tips

• If the idlis feel dry while cooking, sprinkle a bit of hot water to keep them soft and prevent drying out.
• Fluffy idlis work best; they absorb flavors well and remain soft when tossed with spices.
• Adjust the spice level based on your preference, especially if you’re using spicier chilli flakes.

Frequently Asked Questions

1. Can I use store-bought podi for this recipe?
   Yes, store-bought idli podi works well; just pick a variety you enjoy.
2. How can I make this dish spicier?
   Increase the quantity of chili flakes or use spicy chili powder to up the heat level.
3. Can I use oil instead of ghee?
   Yes, you can use coconut oil or any neutral oil as a substitute for ghee.

Recipe card