Idli is an eternal favorite down South and my home is no exception. But at times, we do have some leftover idlis .Idli upma is one of the dishes that get churned up when we have leftovers. But that also gets a bit monotonous at times. So here is another delicious way to transform the morning’s leftovers into something the kids will love to have as an after school snack. Trust me, there won’t be any complaints about eating leftovers once they taste this Ghee Podi Idli!

This dish is the result of my experiment after I saw something similar on a restaurant’s menu card. However I did not try the dish in the restaurant and I came up with my version and just borrowed the name from the menu card.

In this recipe I have used the Idli Milagai Podi that I posted a few days ago. I made that lentil spice mix with whole black urad dal. If you have any other version of the milagai podi that you normally made, substitute it for my version and you can go ahead in making this snack.

 

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Ghee Podi Idli

A simple dish made with leftover idlis that can be served as an after school snack.

Course: Snack
Ingredients
  • 5 numbers Idli Cubed
  • 2 tablespoons Idli Milagai Podi
  • 2 tablespoons Ghee
  • 10 numbers Cashewnuts broken
  • 1 small Onion
  • 2 pods Garlic
  • 1 sprig Curry leaves
  • 1 small Carrot
  • 1/4 each Tri Colored Capsicum
  • 1 teaspoon Red Chili Powder
  • To taste Salt
  • To Garnish Coriander Leaves
Instructions
  1. Take the cubed idlis in a bowl. Add ghee and Idli Milagai Podi and mix to coat.

  2. Chop the onions, grate garlic, wash the curry leaves, finely chop the tri colored capsicum, grate the carrot and keep aside.

  3. Heat ghee in a pan and roast cashews till golden brown. Drain and keep aside.

  4. To the same pan , add the prepared vegetables and sauté till the onion turns soft.

  5. Add chili powder and salt. Mix.Add a little water if the mixture is too thick.

  6. Now tip in the cubed idlis. Mix gently.Cover and cook in low flame for a few minutes for the flavors to blend.


  7. Remove the pan from the stove.Transfer to a serving dish.

  8. Serve garnished with roasted cashew bits and chopped coriander leaves

Recipe Notes
  • I did not keep the idli in the fridge .If you have stored it in the fridge, bring it to room temperature and then use it.
  • Super soft idlis wont be suitable for this dish. So using the left over idli is the best option.
  • I have used tri color capsicum. You can use anything that you have at hand.
  • You can also use any version of Idli milagai podi for this dish

Now here is the step by step method..

Take the cubed idlis in a bowl. Add a tablespoon of melted ghee and Idli Milagai Podi and mix to coat.

Chop the onions, grate garlic, wash the curry leaves, finely chop the tri colored capsicum, grate the carrot and keep aside.Heat the remaining ghee in a pan and roast cashews till golden brown. Drain and keep aside.

 To the same pan , add the prepared vegetables and sauté till the onion turns soft.Add chili powder and salt. Mix.

Add a little water if the mixture is too thick.Now tip in the cubed idlis. Mix gently.Cover and cook in low flame for a few minutes for the flavors to blend.Remove the pan from the stove.Transfer to a serving dish.Serve garnished with roasted cashew bits and chopped coriander leaves.

Makes an excellent after school snack!!

Note:

  • I did not keep the idli in the fridge .If you have stored it in the fridge, bring it to room temperature and then use it.
  • Super soft idlis wont be suitable for this dish. So using the left over idli is the best option.
  • I have used tri color capsicum. You can use anything that you have at hand.
  • You can adjust the quantity of the idli milagai podi and red chili powder to suit your taste.

Bon Appetit…

2 thoughts on “Ghee Podi Idli | A Flavorful After-School Snack”

  1. Yum..My son loves idli with the podi. I have MTR chutney powder. May be it will work with this recipe. Will surely try this and let you know! Thanks.. Looks delicious!

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