Podi Idli

It has been long time since I did mini idli. I love to eat with podi however recently it has become rare treat due the diet and avoidance of oil. Today I couldn't resist the thought of having it. So decided to go ahead with it.

Parboiled Rice – 3 cups
Urad Dhal – 1 cup

Sago - 1/2 teaspoon
fenugreek Seeds - 2 TeaspoonSalt – 2
Idli Podi - based on the idli qty
Oil (Preferably gingerly oil)  as required


Wash and Soak both the rice and dhal separately in water for about 6 to 8 hours. 
Add Sago to rice when washing and soaking
Add Fenugreek Seeds to Dhal while soaking
Grind rice and dhal separately to a fine paste. 
Use Chilled water to grind.
Mix together with salt and make a thick batter. 
Leave it for atleast 8 hours to ferment.
Boil water in the idli cooker. 
Grease the small idli plates. Mix the batter thoroughly. 
Pour the batter in the idli plate and put it inside the cooker. Steam it for 7 to 10 minutes. 

If you are not having small idli plate you can use the normal idli and cut the idli into 4 pieces before applying the podi (that way it is all well coated)
(If you are using pressure cooker, do not put the weight. Allow the steam to come out)
Take out the plates from the cooker and leave it outside for one to two minutes. Remove the idli using a sharp spoon.

Podi Mix:

Take idli Podi mix with gingerly oil and dip the idli one by one.