Podi Idli with Orika Southern Gun Powder

What You’ll Need

• Idli batter — ready-made or homemade
• Orika Southern Gun Powder (this is your podi / “gun powder”)
• Oil (sesame oil is traditional, or you can use any neutral / peanut / vegetable oil)
• Optional garnishes: chopped coriander, ghee, chopped green chillies, etc.

Method

1. Steam the Idlis

1. If using store-bought batter: stir it well. If homemade, ensure it’s fermented and ready.
2. Grease the idli molds lightly. Pour batter into molds.
3. Steam in an idli steamer or pressure cooker (without weight) for ~10-12 minutes or until a skewer comes out clean.
4. Remove idli plates, let cool a little (just enough to handle).

2. Prepare the Podi Mix

Since you already have Orika Southern Gun Powder, you don’t need to make the podi from scratch — just use it.

To make a podi-oil mixture to coat idlis:

• In a small bowl, take about 1 tsp Orika Southern Gun Powder (adjust up or down depending on how strong/spicy you want)
• Add ½ tsp sesame oil (or more, enough to make a loose paste)
• Mix well to form a thick, spreadable paste

If you like, you can add a little chopped garlic or fried onions, or fresh coriander, for extra flavour.

 3. Assemble Podi Idli

1. Take a steamed idli, apply a light smear of oil on one side.
2. Spread some of the gun powder + oil paste on that side.
3. Stack another idli on top (so the seasoned side faces the other idli), and press lightly so the podi gets in between and on both sides.

Alternatively:

• Cut idlis into bite-size cubes, toss them in a pan with a little oil, then sprinkle Orika Southern Gun Powder, tossing so the podi coats all pieces nicely. This gives a slightly crunchy/flavoured podi idli version.

 4. Serving

• Serve hot.
• Accompany with coconut chutney, sambar, or even plain yogurt.
• A drizzle of ghee or sesame oil enhances flavour.

 Tips & Variation Ideas

• If the Orika Southern Gun Powder is very spicy, mix it with some roasted sesame seeds or roasted chana dal to mellow it.
• For more texture, you can lightly roast some urad dal / chana dal and sprinkle that over the idli after coating.
• Use fresh coriander, chopped raw onion or chopped green chillies for garnish.
• Keep balance: since the podi is dry and strong, the oil helps it stick and spread the flavour.