We all know and eat Idli (rice cakes) but mini Idlis or Button Idlis are close to my heart. We had regular Idli moulds for us and there was one mini Idli one for my daughter. I still remember her cherubic face light up when she saw these miniature versions dunked in a pool of sambar or lentil soup.
These red hot mini idlis are made with Gunpowder or Podi and are known as podi idlis.The podi is known as Gunpowder as it is really hot and spicy but you can tone down the spice factor if u make it at home.
It is made roasting whole red chillies, tuvar dal or pigeon, cumin, roasted chana dal or split chickpeas, garlic and add rock salt. Blend all the ingredients in the mixer.
For the mini idlis just make a tempering of split chickpeas, whole red chillies, slit green chillies, mustard seeds and curry leaves in a liberal dose of ghee or clarified butter. Add the Idli podi generously and toss the mini idlis till they are nicely coated in the spicy podi. Remove from fire and serve with chutney of your choice. I like the fresh coconut dip as it is on the sweeter side and neutralises the spicy gun powder. Recipe for podi is in blog archives.
You are sure to start salivating at the sight of these flavorful and spicy disks rolled in ghee or clarified butter and podi and dipped in the delicious chutney.
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