Name: Hyderabadi Spot Idli Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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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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).

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About Spot Idli
Ingredients
How To Make Spot Idli
Serving Suggestions
Storage Suggestions
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Recipe Card

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 of your choice.

Here are a few more Hyderabadi recipes that you may like

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, oil, onions, green chillies, fresh tomatoes, curry leaves, fresh ginger, garlic, Kashmiri red chilli 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.

Once the butter is melted, add

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

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
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.

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.