Ghee podi idly kebab. Watch the full video to get the secrets & tips that reveals the taste as your Mom's preparation. "LOVE TO COOK & EAT HEALTHILY" Follow us on. #divicookhouse #divislifestyle #Idlimilagaipodirecipe #minipodiidlirecipe #indianpodiidli #miniidlirecipe A popular breakfast or evening snack in South. Ghee podi idli recipe with step by step picture and video, a delicious snack made using left over idlis or even with fresh idlis. Even my kids prefer to have podi idli for lunch box.

It is known by different names such as milagai podi, gun powder, idli karam podi or If you try to blend all the roasted ingredients together, it may yield a very coarse powder unless you have a powerful blender. Serve idli podi with idli & ghee. Podi idli recipe - This is one of the most common idli varieties I make often at home for the breakfast. You can have Ghee podi idly kebab using 4 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Ghee podi idly kebab

Prepare 1 cup of Idly batter.
Prepare 4 tbsp of Idly podi.
It's 2 tbsp of Ghee.
It's of Kebab skewers few.

Making podi idli is super I make podi idli often for the kids breakfast since it is healthy and quick. Most often I stock up few kinds of spice powders like idli. Podi Idli Recipe with step by step pics. Podi Idli is one of those quick to make breakfast or tiffin snacks if you have idlis ready.

Ghee podi idly kebab instructions

Make idly using idly batter.
Cut each idly in to 4 & arrange them in skewers.
Heat ghee in a pan & place the idly skewers. Sprinkle idly podi generously. Roast them in all sides for a min..
It's ready! Serve with chutney & sambar.

In podi idli, a mixture of idli podi (milagai podi) and sesame oil or ghee is mixed and then smeared on the idlis. Podi idli is very tasty and. idli podi recipe once the ghee melts, coat leftover idli. toss and coat the idlis with podi both sides. Make these podi idli for breakfst or snacking. Easy to make and simply delicious! Easy Breakfast recipe using idli which can be made in minutes.