Idli Podi Recipe – Crispy Leftover Idli Snack with South Indian Spices

Last Updated on 4 months by Neha Deshmukh

Idli Podi Recipe – Crispy Leftover Idli Snack with South Indian Spices

Hey everyone! If you’re anything like me, you love a good South Indian breakfast. But let’s be real, sometimes you end up with leftover idlis. Don’t let them go to waste! This Idli Podi recipe is my go-to for transforming those soft, fluffy idlis into a seriously addictive, crispy snack. It’s quick, easy, and packed with flavour – perfect for a little afternoon pick-me-up or even a festive treat.

Why You’ll Love This Recipe

Honestly, this recipe is a lifesaver. It’s the ultimate way to use up leftover idlis and avoid food waste. But beyond that, the magic is in the idli podi itself! That spice blend is just… chef’s kiss. It adds such a wonderful depth of flavour and a satisfying crunch. Plus, it comes together in under 15 minutes – what’s not to love?

Ingredients

Here’s what you’ll need to whip up this delicious snack:

• 3 leftover idlis
• 1 teaspoon ghee
• 2 tablespoons idli podi
• 1 teaspoon ghee
• 2 teaspoons oil
• 1 teaspoon mustard seeds
• 0.5 teaspoon urad dal
• 1 small sprig curry leaves
• 1 red chilli (adjust to your spice preference!)
• A pinch of hing (asafoetida)

Ingredient Notes

Let’s talk about these ingredients for a sec. Idli podi is a real star here. It’s a dry spice blend, and every family in South India has their own version! You’ll find variations in the types of lentils, chillies, and spices used.

Traditionally, this recipe uses a neutral oil like groundnut oil. Ghee adds a lovely richness, but you can definitely use more oil if you prefer. And don’t skip the hing – it adds a unique, savoury flavour that really elevates the dish. A little goes a long way though!

Step-By-Step Instructions

Okay, let’s get cooking! First things first, pop those leftover idlis in the fridge for about 30 minutes. This firms them up, making them easier to cube and roast.

1. Once chilled, cut the idlis into small, bite-sized cubes. Then, give them a light coating of 1 teaspoon of ghee. This helps them get extra crispy.
2. Now, heat 1 teaspoon of ghee and 2 teaspoons of oil in a kadai (or a small frying pan) over medium heat.
3. Add the mustard seeds and wait for them to splutter – that’s when you know they’re ready to flavour the oil!
4. Next, add the urad dal, curry leaves, red chilli, and a tiny pinch of hing. Sauté until the urad dal turns a beautiful golden brown. Keep an eye on it, as it can burn quickly.
5. Add the idli cubes to the tempering and sprinkle with 2 tablespoons of idli podi.
6. Mix everything well, ensuring all the idli pieces are coated in the spice blend.
7. Roast on low-medium heat for 3-5 minutes, stirring frequently, until the idlis are crispy and golden brown.
8. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan! Work in batches if necessary to ensure the idlis get crispy.
• Keep stirring! This prevents the spices from burning and ensures even cooking.
• For extra flavour, you can add a squeeze of lemon juice at the end.

Variations

• Vegan Adaptation: Simply swap the ghee for a vegan alternative like coconut oil or any other neutral-flavoured oil.
• Spice Level: If you’re sensitive to spice, reduce the amount of red chilli or remove the seeds before adding it. My friend, Priya, actually prefers to use a milder Kashmiri chilli for a beautiful colour and gentle heat.
• Festival Adaptations: This makes a fantastic festive snack! I often make a big batch during Diwali or Pongal.

Serving Suggestions

This Idli Podi snack is delicious on its own! But it also pairs wonderfully with a cup of hot filter coffee or a glass of buttermilk. It’s also a great addition to a South Indian snack platter.

Storage Instructions

This is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. However, it won’t be as crispy.

FAQs

What is Idli Podi made of?

Idli podi is typically made from roasted lentils (urad dal, chana dal, toor dal), spices (cumin, coriander, red chillies), and sometimes curry leaves.

Can I make Idli Podi from scratch?

Absolutely! There are tons of recipes online. It takes a bit of time, but it’s incredibly rewarding.

What is the best way to store leftover Idlis?

Store leftover idlis in an airtight container in the refrigerator for up to 2 days. This recipe is the perfect way to use them up!

Can I use other types of leftover rice cakes?

You can try using other leftover rice cakes, like dosa or uttapam, but the texture and flavour will be slightly different. Idlis work best because of their soft texture.

How can I adjust the spice level?

Easily! Reduce the amount of red chilli, or use a milder variety like Kashmiri chilli. You can also remove the seeds from the chilli before adding it.

Enjoy making this recipe! I hope it becomes a favourite in your kitchen, just like it is in mine. Let me know how it turns out in the comments below!