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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bring water, salt, and coconut oil to a boil in a pan.
Add rice flour gradually and mix well to form a soft dough.
Let the mixture cool slightly, then shape into small balls (goli) using wet hands.
Steam these balls for about 8–10 minutes until cooked through.
Heat coconut oil in a pan. Add mustard seeds and let them splutter.
Add urad dal, green chillies, dry red chillies, and curry leaves. Sauté till aromatic.
Add podi chutney and mix well.
Toss in the steamed goli idlis and coat them evenly with the masala.
Garnish with fresh coriander leaves and give it a final toss.
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Use 1–2 tsp coconut oil for the dough, 1–2 tbsp coconut oil and 1–2 green chillies for the tempering, and 2–3 tbsp podi chutney to taste.
Can I use any other oil instead of coconut oil?
Yes, you can use any neutral oil, but coconut oil adds a distinct flavor.
What is podi chutney?
Podi chutney, also known as idli podi, is a dry spice mix typically used in South Indian cuisine.
Can I make the dough in advance?
It's best to prepare the dough fresh, but you can store it in the fridge for a few hours if needed.
How do I know when the goli idlis are cooked?
The goli idlis are cooked when they are firm to the touch and no longer sticky.
Can I skip the tempering?
Tempering adds flavor and aroma, but you can skip it if you prefer a milder taste.
