This simple yet flavour-packed South Indian staple is a comfort food favourite. Gingelly oil enhances the spice mix, giving the dish a rich, nutty aroma.
Ingredients:
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1 cup hot steamed rice
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1.5 tbsp idli/dosa podi (gunpowder spice mix)
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1-2 tbsp Tilmie Gingelly Oil (adjust to taste)
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Salt to taste (if needed)
Instructions:
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Cook rice until fluffy. Use short or medium grain rice for best results.
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While the rice is still hot, add the podi and drizzle Tilmie Gingelly Oil generously.
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Mix thoroughly so the oil coats every grain and the spice mix is evenly distributed.
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Serve warm with curd, papad, or raw banana fry for a complete meal.
Tip: You can also add a teaspoon of ghee along with gingelly oil for added depth of flavour.
