Diary Recipes

Podi Idli with Mushrooms and Onions

I had this stuff first in the bar at Hotel Temple Bay, Mahabalipuram. Id heard about it, but never tasted it. It felt like a really old wine in a refreshing new bottle...as in something Id eaten a million times (well, almost) but in new tastes and shapes.

This is my spin on that recipe adding a few more ingredients to make it healthier, more wholesome, yada yada yada...

You have two questions to answer:

1. What is the original recipe?
2. What is the main ingredient that Ive used (which the original recipe doesnt have)

Ive tried my bit to make it a little less easy...and Im keeping my fingers crossed :)

So-take a guess? In fact, two!

Ingredients (Serves 3)

8 Idlis - cut into bite sized pieces

1 pack fresh mushrooms-quartered (to make about a cup)

1 large onion-thinly sliced

1 T bengal gram (chana dal)

1/2 T split black gram (Udad dal)

1 sprig curry leaves

1/2 tsp mustard seeds

1/8 tsp turmeric powder

1 T Molagai podi

1/2 T oil

Heat the oil in a wok. Add the mustard seeds. Once they splutter, add the udad dal and chana dal. Saute on medium heat till they turn golden brown. Add the curry leaves and stir for a few seconds.

Put in the sliced onions and saute for 2-3 minutes. Add the mushrooms, stir them around for 2-3 minutes until they are partly cooked and not mushy.

To this add the idli pieces, turmeric powder, pinch of salt and the Molagai podi. Sprinkle a bit of water and stir gently until the idlis get coated with the spices.

Serve hot.

Note:

You can find a basic Molagaipodi recipe here on Food in the main.

Also check out Sudhas Idli-Dosai with Molagai podai recipe here at My Samayal

You can serve this as a snack or for breakfast. You can also make these podi idlis to use up any leftover idlis.

You can also add sliced peppers of your choice to this recipe.

Tags:

Leftovers, Idli, Mushroom recipes, Healthy snack