Podi Idli

To make Podi Idli from scratch, start by preparing the idli batter using fermented rice and urad dal. Grease idli molds with oil, pour the batter into the molds, and steam for about 10-15 minutes. For the podi, dry roast urad dal, chana dal, and dry red chilies until golden brown, then grind them into a coarse powder. Serve the steamed idlis hot with the spicy lentil powder and coconut chutney.

Yes, Podi Idli is naturally gluten-free as it is made primarily from rice and lentils. Just ensure that all your ingredients, especially the idli batter, are certified gluten-free to avoid any cross-contamination.

If you don't have urad dal, you can substitute it with moong dal or even a combination of other lentils like red lentils. However, keep in mind that the flavor and texture may vary slightly, but it will still be delicious.

To store leftover Podi Idli, let them cool completely, then place them in an airtight container in the refrigerator. They can be stored for up to 2-3 days. To reheat, steam them again for a few minutes or microwave them with a splash of water to keep them moist.

Podi Idli pairs wonderfully with coconut chutney and sambar. You can also serve it with a side of spicy tomato chutney or a tangy lemon pickle for added flavor. Fresh coriander chutney is another great option to enhance the meal.