Ghee Podi Idly (4 Pcs) Recipe

Name: Masala Indian Kitchen - Novis Ghee Podi Idly (4 Pcs) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 2 cups idli batter (ready-to-steam); 2 tbs water (for adjusting batter, if needed); 1 tsp vegetable oil or ghee (lightly grease idli plates); 4 tbs ghee (clarified butter); 3 tbs store-bought gun-powder / idli podi (spicy lentil-chili powder); 1 tsp mustard seeds; 1 tsp urad dal (split black gram); 1 tsp chana dal (split chickpea dal); 8 leaves curry leaves (fresh, torn); 1 pinch asafoetida (hing) (optional); 0.25 tsp salt; 0.5 tsp ginger (fresh, finely grated) (optional); 1 tbs freshly chopped cilantro; 1 tbs freshly grated coconut; 1 tsp extra ghee or oil

Inspired by Masala Indian Kitchen - Novi

Time35m

Serves1

ghee podi idly is a mouthwatering South Indian dish, featuring fluffy idlis smothered in a delectable mixture of ghee and spicy podi (powder). The idlis are typically steamed to perfection, then coated with a generous layer of ghee infused with aromatic spices like cumin, mustard seeds, and curry leaves, along with fiery gun powder. This fusion of rich ghee and flavorful podi creates a delightful symphony of textures and tastes, making ghee podi idly a beloved breakfast or snack option, packed with both comfort and spice.

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Ingredients

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Idli

2 cups idli batter (ready-to-steam)

2 tbs water (for adjusting batter, if needed)

1 tsp vegetable oil or ghee (lightly grease idli plates)

Ghee-Podi Topping

4 tbs ghee (clarified butter)

3 tbs store-bought gun-powder / idli podi (spicy lentil-chili powder)

1 tsp mustard seeds

1 tsp urad dal (split black gram)

1 tsp chana dal (split chickpea dal)

8 leaves curry leaves (fresh, torn)

1 pinch asafoetida (hing) (optional)

1/4 tsp Celtic sea salt

1/2 tsp ginger (fresh, finely grated) (optional)

To Serve (optional)

1 tbs freshly chopped cilantro

1 tbs freshly grated coconut

1 tsp extra ghee or oil

Method

Idli

Prepare batter

If using store-bought or chilled idli batter, stir it gently to reincorporate air. If batter is very thick, add up to 2 tablespoons water and mix until it reaches a thick but pourable consistency (should mound on a spoon).

Grease idli plates

Lightly brush or wipe the idli molds with 1 teaspoon oil or ghee so idlis release easily after steaming.

Steam idlis

Spoon batter into 4 idli molds, filling about 3/4 each. Bring 1–2 cups water to a simmer in an idli steamer or large pot with a steaming rack. Place the idli stand in, cover, and steam for 10–12 minutes over medium-high heat until a toothpick inserted comes out clean and the surface is shiny and set.

Cool and remove

Turn off heat, let stand covered for 2 minutes. Use a spoon to gently remove the 4 idlis onto a plate and allow to rest 1–2 minutes so steam escapes (this helps them hold shape when you apply ghee-podi).

Ghee-Podi Topping

Temper spices in ghee

In a small shallow pan or tadka pan, heat 4 tablespoons ghee over medium heat until it shimmers. Add 1 teaspoon mustard seeds and let them pop (10–20 seconds). Add 1 teaspoon urad dal and 1 teaspoon chana dal and stir-fry until they turn golden brown (about 30–60 seconds).

Add aromatics

Lower the heat, add 8 curry leaves and a pinch of asafoetida; fry for 10–15 seconds until curry leaves crisp slightly. If using grated ginger, add 1/2 teaspoon now and cook 10–15 seconds to remove raw edge. Remove pan from heat to avoid burning.

Mix in podi

While the ghee is hot but off the heat, stir in 3 tablespoons idli podi and 1/4 teaspoon salt. Mix thoroughly so the ghee coats the podi evenly. Taste and adjust: add up to 1 more tablespoon podi if you prefer spicier coating.

Coat idlis

Either: (a) Spoon a generous 1 tablespoon of the warm ghee-podi mixture over each idli, gently pressing the top to help it adhere; or (b) For more even coating, place each idli in a small bowl, spoon 3/4–1 tablespoon ghee-podi over it, and toss/press gently so the podi covers the top and sides. Repeat for all 4 idlis.

Optional final heat

If you prefer the podi to melt slightly into the idli surface, place the coated idlis on a heated pan for 15–20 seconds per side over low heat, or return the idlis to the still-warm steamer for 30 seconds (uncovered). This step is optional.

To Serve

Transfer the ghee-podi idlis to a serving plate. Garnish with 1 tablespoon chopped cilantro and 1 tablespoon freshly grated coconut if using. Serve immediately with extra ghee on the side and, optionally, coconut chutney or sambar.