Podi prawns on mini idlis

I had visited my sister-in-law a few years ago, and she had brought these little bites out in the evening while I enjoyed a beer. And I was amazed by how delicious these were. Of course, I had to have the recipe!

As a child, I loved the long and crisp ghee roast dosa and, with that, a heaping mound of podi powder mixed with ghee. This is the perfect combination. Podi is usually a combination of lentils such as split Bengal, black gram, sesame seeds, curry leaves, and spices like chilli, black pepper, and cumin, but podi mixes vary widely from one tradition to another.

According to Sangam literature (ancient Tamil texts), podi originates in Southern India. It was popularized by the Vijayanagar dynasty, a South Indian royal family that became prominent around 1336 AD to 1565 AD. The empire was located on the banks of the Tungabhadra river (present-day Karnataka), and gradually spread over the entire Deccan region.

Dosa podi is also called Gunpowder, a term coined by the British for the bang of spice it provides. It is served most commonly with dosas and idlis but can be part of any table as a side condiment. It is also sometimes sprinkled onto the dish for that extra pop. Podi recipes are notoriously varied between houses, villages and states in the south.

This is a simple and lovely appetizer. The small bite has a pop of flavour tempered by the soft and plain idli. It pairs perfectly with your cocktail and is a favourite.

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Ingredients:

2 tablespoons ghee

10-12 curry leaves

1.5-2 tablespoons podi powder

1/2 kg prawns, 30-35 size

Salt, to taste

Ready idli batter

Make the mini idlis in an idli steamer. Set aside. Make sure to time them so that they are ready just as the prawns are ready so they remain soft and delicate.

For the prawns, heat the ghee in a frying pan or wok on medium-low heat. Add the curry leaves and cook for 10 seconds. Add the podi masala and fry for 10 seconds, careful not to burn the spices.

Add the prawns, turn the heat to low, and cook for 3-5 minutes until the prawns are curled and cooked through. The mix should be very dry.

Layer the idlis on a platter and top with a prawn. Drizzle any of the curry leaves and spiced oil over the prawns. Serve immediately.

NOTE:

You can substitute ghee roast masala for podi masala.