Hyderabadi Spot Idli is a popular street-style recipe, where idli batter is poured on a spicy tomato onion masala and steamed. Try my easy recipe here (vegetarian).
Here are a few more Hyderabadi recipes that you may like – Hyderabadi Baingan Ka Khatta, Hyderabadi Masoor Ki Khatti Dal, Hyderabadi Bhindi Ka Salan, Hyderabadi Bagara Rice, and Hyderabadi Bagara Baingan.
Jump to:
About Spot Idli
Hyderabadi Spot Idli is a popular street food sold on the streets of Hyderabad. You will find many street vendors and roadside stalls selling this delicious snack.
Spot Idli is nothing but idli batter poured over a spicy onion-tomato masala and cooked.
This dish required no idli mould and comes together in under 15 minutes using simple ingredients.
Serve it with coconut chutney, tomato onion chutney or any other South Indian chutney of your choice.
Ingredients
Idli Batter – You can either use homemade Idli batter or use a store-bought one.
Idli Podi – I like to make Idli Podi at home, but you can use any store-bought one as well.
You can also experiment with other podi recipes such as Karivepaku Podi or Andhra Style Peanut Chutney Powder.
Others – You will also need butter, vegetable oil, onions, green chillies, fresh tomatoes, curry leaves, fresh ginger, garlic, Kashmiri red chilli powder, and cilantro (fresh coriander leaves).
Adjust the green chillies and red chilli powder to suit your taste.
How To Make Spot Idli
Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat.
Once the butter is melted, add
- ½ cup chopped onions
- 2 teaspoon finely chopped green chillies
- ½ cup finely chopped tomatoes
- 10-12 curry leaves
- 2 teaspoon finely chopped ginger,
- 2 teaspoon finely chopped garlic
and saute for 2 minutes.
Add 1 teaspoon Kashmiri red chilli powder, 2 tablespoon idli podi and 2 tablespoon chopped 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 tablespoon 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 from the top.
Remove the lid and flip the mounds using a flat large ladle or a silicon spatula.
Cook uncovered for another 2 minutes.
Remove on serving plate.
Drizzle a little ghee on top and serve immediately.
Serving Suggestions
Serve Idli Podi with Coconut Chutney and a hot cup of Filter Coffee for breakfast or snacks.
You can also serve it with other South Indian chutney such as Peanut Coriander Chutney, Mint Coconut Chutney, Coconut Cilantro Chutney, Red Chilli Coconut Chutney, and Onion Tomato Chutney.
Storage Suggestions
Hyderabadi Spot Idli tastes the best when served right out of the pan, hot and crisp. Leftovers can be stored in an air-tight container for about a day or two.
Reheat on a pan or microwave before serving.
You Might Also Like
Recipe Card
Hyderabadi Spot Idli Recipe
Ingredients
- 1 tablespoon butter (salted or unsalted)
- 2 tablespoons vegetable 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 tablespoon 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 from the top.
- Remove the lid and flip the mounds using a flat large ladle or a silicon spatula.
- Cook uncovered for another 2 minutes.
- Remove on serving plate.
- Drizzle a little ghee on top and serve immediately.
Did you make this recipe? Let me know!