Tava Idli is an awesome breakfast dish made using leftover Idlis combining with some onions, gunpowder (milagai podi) and freshness of coriander to make it zesty and spicy to eat. Tava Idli is a readymade snack that can be easily carried in a snack box and can be eaten on its own. Idli is a very popular and traditional dish to south Indian cuisine. It is a savory cake usually made with a batter consisting of fermented de-husked black lentils and rice.
Semolina or Cream of Wheat may also be used for rava idli. The cakes are steamed cooked and served with coconut chutney and sambar. It is also accompanied with Milagai podi, mixtures of crushed dry spices and lentils. Idli is a very common breakfast dish that is light and easily digestible.
Idli is easy to prepare and is made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. Idli may have been imported to India from Indonesia during 800-1200 CE and earliest mention in India occurs in Kannada writing of Shivakotiacharya in 920 AD.
Traditionally in any south Indian home or restaurant, the Idli is served with a dash of ghee drizzled over the Idli, accompanied with sambar, coconut chutney and milagai podi which is a mixture of dry roasted spices powdered and mix with either little oil or ghee.
Milaga podi also popularly known as Gunpowder or Idli podi is a spicy aromatic powder preserved in small or big quantities for some days or months. This is a very famous spice mix powder and found in the kitchens of every Tamil home. A must accompaniment served with Idli, dosa, uttappam or rice.
They are many versions of this Milaga podi. Every home has its own version of making the same either less spicy or spicier, a bit more of asafoetida/ hing added to it or a bit more garlicky or less and so on.... Milaga Podi is served with generous amounts of gingelly oil or ghee serves just right with Idli or dosa. The origin of Idli Podi is from the Southern India, this dish is accompanied with the famous south Indian breakfast item Idli.
A day might not be complete for many people without an Idli. This gun powder is classified as side dish for Idli, Dosa or Uttapam. Idli podi is simple to make and does not take much time. It has different colors and texture. Milaga podi is actually a dry chutney powder which has an authentic taste if eaten with idli.
This is prepared in large quantities at a time and stored in a bottle for a long time. Some people like in the state of Kerala mix coconut oil to Milaga podi to make it flavourer. This is very spicy and tasty. Milaga podi is made with a perfect blend of spices using the red chilies, urad dal, chana dal, hing or asafoetida, black pepper and little rice.
The Milaga podi is always stored and kept ready for use, ex: when you are in a hurry or if your coconut chutney or sambar is over, this gun powder would always help. Normally you might have also noticed in the trains that if you are traveling with Tamilians co-passengers, they would surely carry Idli tossed with Milaga podi.
This is the best food to be carried during train journey. I have also seen many NRI’s who prepare this gun powder in large quantity when they come to India and take it.
How to prepare Tava Idli On Foodies Day Out:
We can make a variety of non-traditional idlis made to suit the our taste and need. Some of the popular variations of Idlis that exist these days are: Kaima Idli Chilly Idli Oats Rava Idli Kanjeepuram Idli Mallige Idli Or Jasmine Idli So next time, you are travelling in train, bus or sending snack to your kids to school or picnic, this Tava Idli is an amazing snack to prepare.
You could also give new variations with creative culinary skills to make it yummy and healthy. Do try this appetizing and soft, mouth-melting south Indian tiffin recipe and innovative flavours. To try more favourite recipes, do click on: www.vahrehvah.com
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