SPOT IDLI

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

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Once the butter is melted, add onions, green chilies, tomatoes, curry leaves, ginger, and garlic and saute for 2 minutes.

[{"selector":"#anim-352d59d8-4a2b-4525-aa7d-fa7e9e96d845","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-29513493-89b0-48f5-bffd-db28358ccc38","keyframes":{"transform":["translate3d(0px, -100.06023%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Green Curved Line Swipe Up!

Add chili powder, idli podi, and cilantro and saute for 30-40 seconds.

[{"selector":"#anim-cea89291-b76d-4de1-b662-f70947754179","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-61d48f28-c524-4e2c-abd0-9f59fa96bb53","keyframes":{"transform":["translate3d(0px, -100.06023%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Green Curved Line Swipe Up!

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

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Pour 2-3 tablespoon of idli batter over each masala mound. Reduce the heat to medium.

[{"selector":"#anim-de673d6b-f901-4980-b374-69a7f22c722e","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-efb61b70-abce-48d1-ab50-82026cb94798","keyframes":{"transform":["translate3d(0px, -100.06023%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Green Curved Line Swipe Up!

Cover the pan with a lid and cook for 4-5 minutes or until the batter is lightly set from the top.

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Remove the lid and flip the mounds using a flat large ladle or a silicon spatula. Cook uncovered for another 2 minutes.

[{"selector":"#anim-2808491d-b857-4a27-b8f5-eeeeeec91cc7","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a468e6f0-1d1a-491f-a014-56180d40da9e","keyframes":{"transform":["translate3d(0px, -100.06023%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Green Curved Line Swipe Up!

Remove on serving plate. Drizzle a little ghee on top and serve immediately.

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SPOT IDLI is ready to serve!

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SPOT IDLI

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

STEP 1

Once the butter is melted, add onions, green chilies, tomatoes, curry leaves, ginger, and garlic and saute for 2 minutes.

STEP 2

Add chili powder, idli podi, and cilantro and saute for 30-40 seconds.

STEP 3

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

STEP 4

Pour 2-3 tablespoon of idli batter over each masala mound. Reduce the heat to medium.

STEP 5

Cover the pan with a lid and cook for 4-5 minutes or until the batter is lightly set from the top.

STEP 6

Remove the lid and flip the mounds using a flat large ladle or a silicon spatula. Cook uncovered for another 2 minutes.

STEP 7

Remove on serving plate. Drizzle a little ghee on top and serve immediately.

STEP 8

SPOT IDLI is ready to serve!

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