Gunpowder Idli Recipe

Podi idlis is a famous dish from Tamilnadu, while gunpowder idlis is a famous dish from Andhra Pradesh. Both the Idli dishes might sound similar, but it's not. Podi idis are slightly mellow in taste, whereas the gunpowder used in this idli dish is hot.

Gunpowder and milagai podi are different spice condiments. Each and every spicy dipping condiment like this in southindia has a unique ingredient which is popular from that region.

The flavors and taste from gunpowder is different when combined with ghee and garam masala the taste and flavour is ultimate.

This is a famous gluten free starter is served across pubs and restaurants in South India. At home we would prepare this dish with leftover idlis during tea time. Normally served with ketchup or coconut chutney.

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Ingredients:
6 Idlis
2 1/2 Tbsp Gunpowder Please Click here for Recipe
4 Guntur Dried Red Chilies
3 Sprigs Curry Leaves
1 Tbsp Mustard Seeds
5 Sprigs Coriander Leaves
1 Tsp Chilly Powder
1/4 Tsp Garam Masala
1/2 Cup Chickpea Flour
1/4 Cup Rice Flour
1/4 Tsp Asafoetida
Salt as per taste
Oil for frying
Lime juice, coriander leaves and curry leaves for garnish.

Method:
Chop the idlis into halves and then in quarters and reserve in a mixing bowl. Sprinkle the idlis with gram flour, rice flour and salt, toss to coat. Sprinkle little water at a time and mix the idlis make sure even layer of batter is coated on the idlis.

Heat enough oil for frying in a wok on medium flame. Gently drop one piece idli in hot oil and fry in small batches. Fry the idlis in medium flame until the idlis turn into light golden in color drain from oil and reserve in a plate. Follow the same step and fry the remaining idlis in same manner.

Heat a pan on medium flame with 3 tbsp ghee. Add the mustard seeds allow to splutter. Break the red chilies into halves. Add the red chilies, curry leaves and asafoetida to the ghee fry for 30 seconds.

Add the fried idlis along with chilly powder, gunpowder and garam masala toss to coat. Fry the idlis for two minutes or until the raw flavours from masala reduces.

Add lime juice, finely chopped coriander and curry leaves toss once add salt if needed and serve right away with a side of coconut chutney...Enjoy 😉