Ghee podi idly

Ghee Podi idly

Ingredients 

Idly batter 

Ghee - 2 tsp

Gingali oil - to spread on idly maker

Idly molagapodi - to sprinkle over the idly

Idly making:

Spread oil and pour the batter on idly maker and cook well. 

Once it gets ready, transfer it into serving plate. 

Sprinkle the idly chilli powder and pour ghee on over the idlies. 

Serve it hot along with chutneys and sambar. 

Note: 

Proportions and soaking time duration are important. The remaining batter can be stored in refrigerator and used for making dosai, uthappams, Morappam (kuzhipaniyaram) and Karacha dosai.

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