Spot Idli Recipe
Spot Idli is a popular Hyderabadi street-style recipe in which idli batter is poured over a spicy tomato onion masala and steamed. Try my easy recipe here.
Here are a few more Hyderabadi recipes that you may like: Hyderabadi Masoor Ki Khatti Dal, Bhindi Ka Salan, and Bagara Rice.
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We went to Hyderabad 2 years back as our son was presenting a paper at a conference there. Apart from attending the event, we also made sure to try out the local food, which is very popular worldwide. From Hyderabadi biryanis to Sulaimani chai to baingan ka khatta, we tried many regional dishes. These spot idlis were served at the hotel breakfast, and we just loved the way they were prepared. Here is my take on this Hyderabadi-style recipe.
About Spot Idli
Spot Idli is a popular street food sold in Hyderabad. You will find many street vendors and roadside stalls selling this delicious snack. It is also served at many posh restaurants these days.
Spot Idli is nothing but idli batter poured over a spicy onion-tomato masala and cooked.
This dish requires no idli mold and comes together in under 15 minutes using simple ingredients.
Serve it with coconut chutney, tomato onion chutney, or any other South Indian chutney you choose.
Ingredients
Idli Batter – You can use either homemade or store-bought Idli batter.
Idli Podi – I like to make Idli Podi at home, but you can also use store-bought.
You can experiment with other podi recipes, such as Karivepaku Podi or Andhra Style Peanut Chutney Powder.
Others – You will also need butter, oil, onions, green chilies, fresh tomatoes, curry leaves, fresh ginger, garlic, Kashmiri red chili powder, and cilantro (fresh coriander leaves).
Adjust the green chilies and red chili powder to suit your taste.
How To Make Spot Idli
Step 1: Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium heat.
Step 2: Add the following ingredients once the butter is melted, and sauté for 2 minutes.
- ½ cup chopped onions
- 2 teaspoon finely chopped green chilies
- ½ cup finely chopped tomatoes
- 10-12 curry leaves
- 2 teaspoon finely chopped ginger,
- 2 teaspoon finely chopped garlic
Step 3: Add the following ingredients and sauté for 30-40 seconds.
- 1 teaspoon Kashmiri red chilli powder
- 2 tablespoon idli podi
- 2 tablespoon chopped cilantro
Note: Taste the masala and add salt if needed. My idli podi already had salt, so I didn’t add any extra.
Step 4: Divide the masala into four equal parts and place the mounds in opposite corners of the pan.
Step 5: Pour 2-3 tablespoon of idli batter over each masala mound.
Step 6: Reduce the heat to medium.
Step 7: Cover the pan with a lid and cook for 4-5 minutes or until the batter is lightly set on top.
Step 8: Remove the lid and flip the mounds using a large, flat ladle or a silicone spatula.
Step 9: Cook uncovered for another 2 minutes.
Step 10: Remove on serving plate.
Step 11: Drizzle a little ghee on top and serve immediately.
Other Indian Snack Recipes We Recommend
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Spot Idli Recipe
Ingredients
- 1 tablespoon butter (salted or unsalted)
- 2 tablespoons oil
- ½ cup chopped onions
- 2 teaspoons finely chopped green chilies
- ½ cup finely chopped tomatoes
- 10-12 curry leaves
- 2 teaspoons finely chopped ginger
- 2 teaspoons finely chopped garlic
- 1 teaspoon Kashmiri red chili powder
- 2 tablespoons idli podi
- 2 tablespoons finely chopped cilantro (fresh coriander leaves)
- 1 cup idli batter
Instructions
- Heat butter and oil in a large skillet over medium heat.
- Once the butter is melted, add onions, green chilies, tomatoes, curry leaves, ginger, and garlic, and saute for 2 minutes.
- Add chili powder, idli podi, and cilantro, and saute for 30-40 seconds.
- Note – Taste the masala and add any salt if needed. My idli podi already had salt, so I didn’t add any extra.
- Divide the masala into 4 equal parts and place the mounds in opposite corners of the pan.
- Pour 2-3 tablespoons of idli batter over each masala mound.
- Reduce the heat to medium.
- Cover the pan with a lid and cook for 4-5 minutes or until the batter is lightly set on top.
- Remove the lid and flip the mounds using a large, flat ladle or a silicon spatula.
- Cook uncovered for another 2 minutes.
- Remove on serving plate.
- Drizzle a little ghee on top and serve immediately.