Spot Idli Recipe

A plate with two pieces of spot idli garnished with green chilies, lime slices, curry leaves, placed on a woven mat with extra chilies and leaves around.

5 from 1 vote

Spot Idli is a popular Hyderabadi street-style recipe, where idli batter is poured on a spicy tomato onion masala and steamed. Try my easy recipe here.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Snacks

Cuisine: Indian

Diet: Vegetarian

Servings: people

Author: Neha Mathur

Ingredients

1 tablespoon butter salted or unsalted
2 tablespoons 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 - Metric

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 tablespoons 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 on top.
Remove the lid and flip the mounds using a large, flat 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

Notes

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

Nutrition