A good way to start my day would be with idlis served with milagai podi (gun powder/idli podi). But sometimes, you can just put the two together and present it as podi idli.
This version doesn’t contain itself to the breakfast table, it sneaks into my kid’s and my husband’s lunch box also at times. It’s a perfect travel food, where in you don’t have to carry the main food and a separate side dish.
And the best part is you just have to use three ingredients… idlis, milagai podi and 2 teaspoons of oil!
Cut the idli into even sized cubes and keep aside.
Heat oil in a pan.
You can either add the podi to the oil first and then add the idlis to it or do the other way around. Here, the idli has gone in first and the podi is added on top.
Let the idlis get coated with the podi on all sides.
Cook in low flame, turning now and then. Take off the heat when it reaches your preferred level of crispiness.
Recipe theme: 3 ingredients
Serves : 2
- Cut the idli into even sized cubes and keep aside.
- Heat oil in a pan. You can either add the podi to the oil first and then add the idlis to it or do it the other way around. Let the idlis get coated with the podi on all sides.
- Cook in low heat for and flip over and cook all the sides until its crispy and has an even coating of podi on all sides. You can do this until you get the level of crispiness you want.
- Take off the heat and serve as such or with ketchup.
Sending this post across to ‘Come, join us for Breakfast’