Short answer: yes, you can mix idli podi with extra virgin olive oil. It is quieter on the nose than gingelly oil, so you taste the urad dal and chilli in the podi instead of the oil.
Ingredients
- 4 tbsp molaga podi (idli podi)
- 5 tbsp BONO extra virgin olive oil
- Hot idlis, dosa or leftover chapati
Method
- Spoon the podi into a shallow bowl and make a well in the middle.
- Pour the BONO in and let it sit for a minute so the powder drinks it.
- Stir once with the back of a spoon until it becomes a loose, rust-coloured paste, not a puddle with dry powder floating on it.
- Dunk the idli in while it is still steaming.
Why olive oil instead of gingelly oil?
Gingelly oil is the tradition and a good one, but it is assertive enough to bury the podi. Extra virgin olive oil lets the podi lead.
Made with BONO Extra Virgin Olive Oil. See all BONO recipes.