Ghee Podi Mini Idli Recipe

Soak

Rinse the rice until water runs clear. In a bowl, combine rice and poha. Rinse urad dal and fenugreek seeds together. Soak rice+poha mixture and urad+fenugreek mixture separately in enough water for 4–6 hours (or overnight).

Grind Batter

Drain water from the urad dal and grind it to a smooth, fluffy paste using about 1/4 to 1/2 cup water as needed. Drain rice and poha and grind to a slightly coarse but smooth batter using remaining water as needed. Combine both batters in a large bowl, add salt, mix thoroughly by folding or whisking to aerate. Batter should be thick but pourable. Cover and ferment in a warm place 6–10 hours or until it doubles in volume and becomes airy.

Prepare Steamer

Once fermented, gently stir the batter. Heat water in an idli steamer or large pot with a steamer rack—about 2 cups or enough for 10–12 minutes of steaming without boiling dry. Lightly grease mini idli molds with a little ghee to prevent sticking.

Make Mini Idlis

Spoon batter into each mini idli cavity about 3/4 full. Place molds in the steamer, cover, and steam on medium-high heat for 8–10 minutes for small molds (10–12 minutes if slightly larger). Check doneness by inserting a toothpick—should come out clean. Remove molds and let them rest 2 minutes, then unmold carefully onto a plate.

Brush with Ghee

While idlis are hot, lightly brush or drizzle a little ghee over each mini idli—this helps the podi adhere and adds flavor.

Dry Roast Lentils and Spices

Heat a small, dry skillet over medium heat. Add urad dal and chana dal. Roast, stirring constantly, until they turn golden brown and aromatic (2–3 minutes). Add sesame seeds and roast another 30–45 seconds until they pop and are lightly golden. Remove these to a plate to cool slightly.

Roast Chilies, Curry Leaves & Asafoetida

In the same skillet, add the dry red chilies and roast for 20–30 seconds on each side until they darken slightly and become fragrant (be careful not to burn). Add curry leaves and roast quickly until crisp (about 20–30 seconds). Sprinkle asafoetida into the pan for a few seconds to bloom its flavor, then remove everything to the plate with the dals and seeds. Allow to cool completely.

Grind Podi

Transfer the cooled roasted ingredients to a small spice grinder or clean coffee grinder. Add salt. Pulse to a coarse-fine powder depending on your preferred texture—some larger bits for crunch are traditional. If you prefer a smoother podi, grind a little longer but avoid turning it into paste.

Finish with Ghee

Mix in 2–3 tablespoons of warm ghee into the ground podi until well incorporated. This gives the powder a glossy, rich finish and helps it cling to idlis. Taste and adjust salt or chili amount if needed. Store any extra podi in an airtight container at room temperature for up to 2 weeks (refrigerate in hot climates).

Place a batch of hot mini idlis on a serving plate. Sprinkle or spoon about 1/2–1 teaspoon of ghee podi on each idli, rubbing gently to coat, or place podi on top and press lightly so it adheres. Drizzle a little additional ghee over the podi for shine and flavor if desired.

Garnish with chopped fresh coriander if using. Serve immediately while warm as a snack or breakfast item with chutney or sambar on the side if desired.