Ghee Podi Idli is a South Indian street food favorite that takes the humble rice-lentil pancake and turns up the heat with a fiery spice blend. It’s a quick, flavorful snack or breakfast that’s crispy on the outside, fluffy inside, and packed with umami. If you’ve got leftover idlis, this is the best way to revive them! Served alongside sambar and cooling chutneys, this dish is a must-try for spice lovers and budget foodies alike!
How to Make Ghee Podi Idli
First, we cut the idlis into bite-sized pieces (because crispy edges = flavor heaven). Then, we toast them in ghee until golden brown. Finally, we toss in podi spice mix, letting it coat every piece for a spicy, nutty, and buttery finish.
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Ghee Podi Idli
Equipment
Ingredients
- 6 idlis steamed or store-bought (preferably a day old for better crispiness)
- 2 tbsp ghee
- 2 tbsp podi spice powder, homemade or store-bought
- Salt
- Chopped curry leaves garnish
Instructions
- Slice each idli into bite-sized pieces for maximum crispiness.6 idlis
- Heat a large pan on medium heat, add ghee, and toss in the idlis. Sauté until they turn golden brown and slightly crispy.2 tbsp ghee
- Sprinkle podi spice mix over the idlis and stir well to coat every piece.2 tbsp podi, Salt
- Enjoy immediately with coconut chutney or a side of yogurt.Chopped curry leaves
