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By Chef Chandan Prajapati

Podi Idli


Steamed idli – 6 piece

Cooking refined oil – 1 tbsp

Mustard seeds- 1 tsp

White urad dal – 1 tsp

Chopped onion – 50 gm

Red chilli powder – 1 tsp

Lemon juice – 1tsp

Ghee – 1 tsp

Podi powder or gun powder – 2 tbsp


Fresh chopped coriander leaves


  1. Cut the idli into quarters.
  2. Take a pan. Add 1 tbsp of cooking oil and heat the oil. Add the mustard seeds and white urad dal and stir for 5 to 10 seconds.
  3. Add the chopped onion and red chilli powder and stir for 10 seconds.
  4. Add the idli pieces to the pan and stir for few seconds. Add the lemon juice, ghee and gun powder and toss for few more seconds.
  5. Add the garnish and serve hot.


NOTE: For making the gun powder, ingredients like whole red chillies, mustard seeds, white urad dal, chana dal and toor dal are dry roasted for a minute and grinded to a powder. Salt can be added to the powder.


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