Podi Idli

🔥 Prep

• Ensure 20 pcs Mini Idlis are steamed, cooled slightly, and separated if stuck together.
• Measure out 3 tbsp Idli Podi into a small bowl.
• Measure out 3 tbsp Ghee.
• Rinse and pat dry 10 pcs Curry Leaves.

🔥 Cook

• 1. Heat a wide non-stick pan or kadai over medium heat and add the 3 tbsp Ghee.
• 2. Once the ghee melts and is hot, add the 10 pcs Curry Leaves and fry for 10-15 seconds until they turn crisp and aromatic.
• 3. Gently add the 20 pcs Mini Idlis to the pan in a single layer, taking care not to overcrowd.
• 4. Fry the idlis on medium heat for 3-4 minutes, rolling them gently every 30 seconds, until they turn golden brown and slightly crisp on all sides.
• 5. Reduce heat to low and sprinkle the 3 tbsp Idli Podi evenly over the fried idlis.
• 6. Toss the idlis continuously for 1-2 minutes until they are uniformly coated with the podi and the raw smell of the powder disappears.
• 7. Turn off the heat and let the idlis rest in the residual heat for 1 minute to absorb the flavors.

🔥 Serve

• Transfer the Podi Idlis to a serving bowl immediately while hot.
• Serve with a side of Coconut Chutney and Sambar for a complete breakfast or evening snack.
• Drizzle an extra teaspoon of ghee on top if desired for added richness.