Podi Idli (Gunpowder Idli)
Steamed idlis tossed in hot ghee and a fiery, nutty 'gunpowder' blend of roasted lentils, sesame and dried red chilies. The perfect way to turn leftover idlis into something irresistible.
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Start your free weekContinue with free accessRoast the podi
In a dry pan over medium-low heat, roast the urad dal and chana dal until golden, about 5 minutes. Add the sesame, chilies and curry leaves and roast 2 minutes more until the sesame pops.
Grind
Cool completely, then grind with the jaggery and salt to a coarse powder. It keeps for weeks in a jar.
Toss the idlis
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Serve
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Roast the podi
In a dry pan over medium-low heat, roast the urad dal and chana dal until golden, about 5 minutes. Add the sesame, chilies and curry leaves and roast 2 minutes more until the sesame pops.
Grind
Cool completely, then grind with the jaggery and salt to a coarse powder. It keeps for weeks in a jar.
Toss the idlis
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Podi means powder in Tamil, and South Indian homes keep jars of different podis — lentil, sesame, curry leaf — to mix with ghee or oil and eat with idli, dosa or rice.
The spicy lentil version earned the English nickname 'gunpowder'. Tossing idlis directly in podi and ghee is a modern café favourite.
⭐ Why It's Famous
Spicy, nutty and buttery, podi idli is the ultimate quick snack — and the best use for yesterday's idlis.
💡 Fun Fact
Train travellers in South India often carry podi-coated idlis because they stay moist and tasty for hours without refrigeration.
Tamil Nadu & Andhra Pradesh
13.08°N, 80.27°E
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