Breakfast & Tiffin
The Classic Chennai Podi Idli Toss
செட்டிநாடு நெய் பொடி இட்லி
Mini steamed idlis gently roasted in cold-pressed gingelly oil and HaRo Murungai Keerai Podi.
Prep Time
10 mins
Cook Time
5 mins
Difficulty
Easy
A quintessential South Indian breakfast favorite. Hot fluffy mini idlis coated in generous spoons of Murungai Keerai Idly Podi and warm melted cow ghee or fragrant sesame oil.
Ingredients Needed:
- ✓ 12-15 Steamed mini idlis
- ✓ 2-3 tbsp HaRo Murungai Keerai Idly Podi
- ✓ 2 tbsp Cold-pressed Gingelly Oil or Ghee
- ✓ 1 sprig Curry Leaves
- ✓ 1/2 tsp Mustard Seeds
Preparation Steps:
- 1 Heat oil in a kadai on low flame.
- 2 Add mustard seeds and curry leaves.
- 3 Turn off flame and add 3 tbsp Podi.
- 4 Toss mini idlis until well coated.
- 5 Serve hot on banana leaf!
💡 Chef's Traditional Tip:
Always lower the heat before adding the podi into hot oil to preserve its aroma.
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