Today another week in the weekly blogging marathon starts and I have selected a very interesting theme. Cook for one is the theme and to be frank, I have never attempted cooking for one. My hubby teases me that I have a large hand I always end up cooking for 6 persons when we are just three in the house. I know that it is definitely a challenge for me but what is life without challenges? Having the theme in mind, I was waiting for the perfect occasion to cook the dishes. One day, when Sruti was back from school, she wanted me to make her a snack and I did this just for her. It is surely an accomplishment as I have never done perfect portioning before. She just loved it and I was so happy about it.
When you prepare for a single person, you need to take their age and appetite into consideration before making the dish. As I made it for Sruti, I used two ladles of idli batter ( with my millet idli batter) but if you are making it for an adult, then go for three. If you have idlis at hand then it makes your works so much easier. I steam cooked two ladle full of idli batter in a cake tin and then sliced it up into small pieces. For tempering use gingelly oil as it enhances the taste of the idli spice powder. This is so easy to make and I made it within 15 minutes starting with the cooking of idlis.
Idli Batter – 2 ladles / 3 idlis
Gingelly Oil – 2 tsp
Mustard Seeds – 1/2 tsp
Channa Dhal – 1 tbs
Curry Leaves – 3-4
Hing/ Asafoetida – a pinch
Idli Milagai Podi / Spice Powder – 2 tbs ( according to the spice level you need)
In a greased cake tin, add the batter and steam cook for 5-10 minutes or until a tooth pick comes out clean.
Remove from the tin and cut into small pieces.
Heat a pan and add oil.
Add the dhal and when it starts browning add mustard and hing.
Add curry leaves and when the spluttering stops, add the spice powder.
Add the idlis immediately and give a nice mix.
Serve it hot immediately.
Podi Idli Recipe
- Idli Batter - 2 ladles / 3 idlis
- Gingelly Oil - 2 tsp
- Mustard Seeds - 1/2 tsp
- Channa Dhal - 1 tbs
- Curry Leaves - 3-4
- Hing/ Asafoetida - a pinch
- tbs Idli Milagai Podi / Spice Powder - 2 according to the spice level you need
- In a greased cake tin, add the batter and steam cook for 5-10 minutes or until a tooth pick comes out clean.
- Remove from the tin and cut into small pieces.
- Heat a pan and add oil.
- Add the dhal and when it starts browning add mustard and hing.
- Add curry leaves and when the spluttering stops, add the spice powder.
- Add the idlis immediately and give a nice mix.
- Serve it hot immediately.