Video as in YouTube (Channel name : PriMa’s Cooking)
Link : https://youtu.be/GokGku3b40A
Ingredients:
S.No | Item | Quantity | |
Podi Idly | |||
1. | Gingelly Oil | As required for idly plate greasing | |
2. | 1 tablespoon (tbsp) for frying idlies | ||
3. | Idly dosa batter | As required | |
4. | Butter | 1 tablespoon (tbsp) | |
5. | Curry leaves powder | 2 tablespoon (tbsp) – Approx / As required | |
6. | Coriander leaves | Few leaves as required | |
7. | Onion (big) | 1 medium size | |
8. | Carrot | 1 small size | |
9. | French beans | 8 nos | |
Podi Dosa | |||
10. | Gingelly Oil | As required | |
11. | Idly dosa batter | As required | |
12. | Butter | 1 tablespoon (tbsp) / dosa | |
13. | Curry leaves powder | 1 tablespoon (tbsp) / dosa (Approx) / As required | |
14. | Coriander leaves | Few leaves as required | |
15. | Onion (big) | 1 medium size | For 3 medium size dosa’s |
16. | Carrot | 1 small size | |
17. | French beans | 8 nos | |
Tomato Chutney | |||
18. | Coconut | 15 small pieces / As required | |
19. | Green chilli | 1 no. / As required | |
20. | Tomato | 1 no. / As required | |
21. | Salt | As required | |
22. | Cooking oil | 1 teaspoon / As required | |
23. | Mustard seeds | 1 teaspoon (tsp) | |
24. | Urad dal | 1 teaspoon (tsp) | |
25. | Asafoetida | a pinch | |
26. | Curry leaves | 10 leaves | |
Podi Rice | |||
27. | Cooked steam rice | As required | |
28. | Ghee or Gingelly oil | 1 teaspoon (tsp) / As required | |
29. | Curry leaves powder | 2 tablespoon (tbsp) – Approx / As required | |
Kitchen equipment’s required:
1. Kadai
2. Pan
3. Mixer Grinder
4. Dosa tawa
5. Idly steaming plate
6. Cooker
Procedure:
1. Podi Idly
Preparation phase:
Preparation time – 15 mins
(excluding idly dosa batter & curry leaves powder preparation)
1. Finely, chop the onion and french beans.
(You may choose any vegetables which gets cooked fast)
2. Grate the carrot.
Cooking phase:
Cooking time – 15 minutes
Step 1 : Idly steaming
1. Take the idly steaming plate and start greasing the cavities with gingelly oil.
(Mini idly steaming plate is preferred)
2. Pour the idly/dosa batter into the cavities.
3. Add the chopped vegetables toppings over the idlies.
4. Now, stake the idly steaming plates and load in cooker.
5. Allow the cooker to steam for some time (approx. 8~12 minutes depending on the size of the steamer/cooker). Unmould the idlies once cooked and keep aside.
Step 2 : Preparing masala and tossing idlies
1. Now, take a pan and heat it up.
2. Add a tablespoon of gingelly oil, followed by a tablespoon of butter.
3. Add the chopped onion, beans and grated carrot (Optional). Allow the onions to turn slight golden in colour.
4. Generously sprinkle the required curry leaves powder.
5. Saute for a minute and then add the cooked idlies.
6. Saute a minute and then gently toss.
(Tossing allows the masala to get coat evenly)
7. Finally, the curry leaves podi idly is ready serve hot
2. Podi Dosa
Preparation phase:
Preparation time – 15 mins
(excluding idly dosa batter & curry leaves powder preparation)
1. Finely, chop the onion and french beans.
(You may choose any vegetables which gets cooked fast)
2. Grate the carrot.
Cooking phase:
Cooking time – 15 minutes
Step 1 : Making dosa
1. Take a dosa tawa and heat it up.
2. Now, a teaspoon of cooking oil and spread it across the tawa.
3. Pour the idly/dosa batter on the tawa, spread it across the tawa and cook till the top face of dosa is slightly cooked.
4. Add a tablespoon of butter and spread it across the dosa.
5. Now, generously sprinkle the chopped vegetables (Optional).
6. Add the chopped coriander leaves.
7. Sprinkle the curry leaves powder over the dosa.
8. Close the dosa tawa with lid, so they get cooked on both sides.
(By covering with a lid, the toppings on the dosa gets cooked)
9. Hot Curry leaves podi dosa is ready to serve.
Step 2 : Preparing tomato chutney
1. Chop the coconut into small pieces, slice a green chilli and add required salt.
2. Add them in mixer jar and pulse.
(Pulsing means grinding for few seconds, here the mixture need not be finely ground)
3. Now, add the chopped tomato.
(chopping need not be small, rough chopping is sufficient)
4. Pulse the mixer again.
(the mixture shall be ground coarsely)
5. Add a little water about 50 ml on the mixer jar and grind into a fine chutney.
6. Take a kadai, heat it up and add a teaspoon of cooking oil.
7. Add a teaspoon of mustard seeds, let them splutter.
8. Now, add a teaspoon of urad dal and asafoetdia.
9. Add few curry leaves
10. Add the ground coconut-chilli-tomato paste.
11. Add some water for getting the right consistency.
12. Allow it cook for 3~4 minutes and turn OFF the stove.
13. Tomato chutney is ready to serve with idly or dosa.
3. Podi Rice
1. Take a bowl of hot rice.
2. Add a teaspoon of ghee or gingelly oil.
3. Generously sprinkle the curry leaves powder over the rice.
4. Now, mix well.
5. Curry leaves podi is ready to serve with pickle or papad.
Note –
1. I have used coconut oil to temper the tomato chutney. You may add regular cooking oil also.
2. You may choose to add other vegetables like grated beetroot, capsicum etc.
3. The button size podi idly tastes better. However you may choose to make regular size idlies and cut them into required sizes.
4. Using a cast iron dosa tawa results in crispy dosa, hence it is preferred over non-stick tawa.
Kindly leave your valuable comments for us to improve.
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