Thatte Ghee Podi Idli (1 Pc) Recipe

Roast spices

Dry roast the dried red chilies in a small skillet over medium-low heat for 30–60 seconds until they darken slightly and become aromatic. Remove and keep aside. In the same skillet, dry roast the chana dal for 1–2 minutes until golden and aromatic, then quickly roast the sesame seeds for 20–30 seconds until they pop slightly. If using urad dal and coriander seeds, roast them lightly (20–40 seconds) until fragrant. Allow all roasted ingredients to cool fully (5–10 minutes).

Once cool, combine the roasted red chilies, roasted chana dal, sesame seeds, roasted urad dal (if used), coriander seeds, asafoetida, salt, and dry or crisped curry leaves in a small spice grinder or clean coffee grinder.

Grind to a slightly coarse powder (podi) — not ultra-fine; a little texture is desirable. Taste and adjust salt. Transfer the podi to a small bowl. This yields more than needed for one idli; reserve leftovers in an airtight jar.

Heat a small idli steamer or large steamer with water. Bring water to a gentle boil/steam while you prepare the idli mould. Lightly grease a single idli mould cup (or small bowl) with 1 tbs ghee so the idli will release easily and pick up ghee flavor.

If your idli batter is thick (as is common), stir it gently. Add 1/8 tsp salt and up to 1 tsp water only if needed to loosen; the batter should be spoonable but not runny.

Pour approximately 1/2 cup of the batter into the greased idli mould (this recipe is scaled to make one standard 3–3.5 inch idli). Smooth the top gently with the back of a spoon.

Place the mould in the steamer over boiling water, cover, and steam for 10–12 minutes on medium-high steam until a toothpick inserted into the center comes out clean and the idli is set and spongy.

Remove the mould from the steamer and let rest, covered, for 1–2 minutes so the idli firms slightly.

Invert the mould to release the idli onto a plate. Using a small spoon, drizzle or brush 1 tbs ghee over the top of the hot idli so it soaks in slightly. Spread about 1–1.5 tbs of the prepared ghee podi evenly on the ghee-coated surface; press gently so the powder adheres into the ghee layer.

In a small spoon or tiny skillet, heat 1/2 tsp ghee over low heat. Add 1/4 tsp mustard seeds; when they begin to pop, add 1/4 tsp urad dal and fry until the dal turns light golden (10–20 seconds). Add 2 fresh curry leaves and fry for a few seconds until crisp. Immediately pour this tempering over the podi-coated idli, distributing the hot ghee and bits evenly.

Let the idli sit 30–60 seconds for the flavors to meld. Serve hot: the exterior will be ghee-glossy and slightly crisp where the tempering touched; inside remains soft. Accompany with a chutney or extra ghee podi if desired.