Hyderabadi Spot Idli

5 from 1 vote

Hyderabadi Spot Idli is a popular 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, Bagara Rice, and Bagara Baingan.

Hyderabadi spot idli served on a plate.
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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 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

Spot idli ingredients list 1.
Spot idli ingredients list 2.

Idli Batter – You can either use homemade Idli batter or store-bought one.

Idli Podi—I like to make Idli Podi at home, but you can also use any store-bought one.

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

Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium heat.

Oil and butter heating in a pan.

Add the following ingredients once the butter is melted, and saute 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
Onions, tomatoes, green chilies, curry leaves, ginger, garlic added to the pan.

Add the following ingredients and saute for 30-40 seconds.

  • 1 teaspoon Kashmiri red chilli powder
  • 2 tablespoon idli podi
  • 2 tablespoon chopped cilantro

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.

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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

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.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4 people

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
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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

YouTube video

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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