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Smt. Sowmya Srinath

Podi Idli with Tofu

A protein-packed satvic twist on the classic podi idli — soft idli cubes and golden tofu tossed together in fragrant idli podi with a mustard and urad dal tempering. Quick, flavourful and deeply satisfying.
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Prep Time 1 day 20 minutes
Cook Time 25 minutes
Total Time 1 day 45 minutes
Servings: 2 servings
Course: Breakfast, Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 2 cups idli rice
  • 1 cup urad dal
  • ½ tsp fenugreek seeds
  • 1 tsp salt
  • 1 block firm tofu, cubed
  • 1 tbsp idli dosa podi (adjust to taste)
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal (for tempering)
  • 1 pinch hing (asafoetida)
  • 1 tsp salt (for boiling tofu)

Method
 

  1. Soak the rice and dal: Wash the idli rice and urad dal separately. Soak the rice and urad dal together with the fenugreek seeds in plenty of water for 6h or overnight
  2. Grind the batter: Drain and grind the soaked rice and dal together into a smooth, thick batter. Add salt and mix well. The batter should be of a pourable but not runny consistency.
  3. Ferment overnight: Cover the batter and leave it in a warm place to ferment overnight until it has risen and turned slightly bubbly.
  4. Steam the idlis: Grease the idli moulds with a little oil. Pour the fermented batter into each mould until about ¾ full. Steam in an idli steamer or pressure cooker (without weight) for 10–12 minutes until a skewer comes out clean. Allow to cool slightly before unmoulding.
  5. Cut the idlis: Once the idlis have cooled, cut them into cubes similar in size to the tofu cubes and set aside.
  6. Prepare the tofu: Place the tofu cubes in a pan of salted water and boil for 3 minutes. Drain and pat completely dry with a clean cloth or kitchen paper.
  7. Make the tempering: Heat oil in a pan. Add mustard seeds and let them splutter. Add urad dal and hing and fry until the dal turns light golden.
  8. Add idli and tofu: Add the idli cubes and tofu cubes to the pan. Toss gently to coat them in the tempering.
  9. Add the podi and serve: Sprinkle the idli dosa podi over everything and toss gently until the podi is evenly coated on all the idli and tofu pieces. Serve hot.

Notes

Satvic Protein Series: Adding tofu to classic podi idli gives it a great protein boost while keeping it completely satvic.
Fermentation tip: The batter needs a warm place to ferment — in Singapore's climate, this works beautifully overnight. In cooler climates, place the batter in an oven with just the light on.
Shortcut: If you have leftover idlis from the previous day, skip straight to Step 5 — day-old idlis actually hold their shape better when tossed in the pan!
Tofu tip: Patting the tofu completely dry before adding to the pan helps it hold its shape and absorb the podi better.
Podi quantity: Adjust entirely to taste — every homemade podi varies in spice level, so start with a little and add more as you toss.