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    Whisk Affair » Recipes » Meal Type » Indian Snacks » Hyderabadi Spot Idli

    Published: Aug 31, 2022 | Last Updated On: Sep 1, 2022 by Neha Mathur

    Hyderabadi Spot Idli

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    Jump to Recipe

    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.

    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.

    Hyderabadi spot idli served on a plate.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Spot Idli
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    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

    Spot idli ingredients 1
    Spot idli ingredients 2

    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, 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.

    Oil and butter heating in a pan.

    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, and 2 teaspoon finely chopped garlic and saute for 2 minutes.

    Onions, tomatoes, green chilies, curry leaves, ginger, garlic added to the pan.

    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.

    Chilli powder, idli podi and cilantro added to the pan.

    Divide the masala into 4 equal parts and place the mounds in opposite corners of the pan.

    Masala divided into 4 parts on the pan.

    Pour 2-3 tablespoon of idli batter over each masala mound. 

    Batter poured over the masala mounds.

    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.

    Pan covered with a lid.

    Remove the lid and flip the mounds using a flat large ladle or a silicon spatula.

    Cook uncovered for another 2 minutes.

    Idli flipped.

    Remove on serving plate.

    Drizzle a little ghee on top and serve immediately.

    Ready spot idli.

    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

    • Roasted Pudina Kaju
    • Cheesy Tadka Maggi
    • Boiled Egg Bhurji
    • Chaunka Matar (Stir Fried Green Peas)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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.

    Hyderabadi Spot Idli Recipe

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Snacks
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4 people
    Calories: 187kcal
    Author: Neha Mathur

    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
    US Customary or Metric
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    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.

    Video

    https://www.youtube.com/watch?v=dWSCZJzTCEQ

    Notes

    Adjust the green chillies and red chilli powder to suit your taste.

    Nutrition

    Calories: 187kcal | Carbohydrates: 35g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 33mg | Potassium: 123mg | Fiber: 2g | Sugar: 1g | Vitamin A: 486IU | Vitamin C: 54mg | Calcium: 24mg | Iron: 0.3mg
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    More Indian Snacks

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