Craving something spicy and tasty? Then try this Hyderabadi Street Style Spot Idli! Soft, fluffy, spicy and packed with flavor, this street-side treat is a must-try. Whether you’re grabbing them on the go or savoring them with a side of spicy chutney, Hyderabad’s spot idli is fusion of tradition and taste!
More Variety Idli Recipes To Try – Ragi Podi Button Idli, Andhra Style Podi Idli, Curd Idli
About This Recipe
Hyderabad, a city renowned for its rich culinary heritage, offers a vibrant street food scene, where iconic dishes take center stage. Among these is the humble yet beloved Idli, a staple that has evolved into a street food sensation.
Hyderabadi Spot Idli might be new to you, but it’s a fantastic way to make use up leftover idli batter. This dish not only prevents waste but also transforms a simple ingredient into a flavorful street-style delicacy. By incorporating the idli batter with a spicy tomato-onion masala, you’re turning something familiar into a dish that’s both innovative and delicious. It’s a great way to reinvent idli, adding a bit of excitement to your usual meal routine.
Spot Idli is a delightful fusion of Masala Idli, Tawa Idli, and Podi Idli. This recipe is all about blending the flavors of tasty masala, crispy tawa-steamed idlis, with the spicy kick of podi . Spot idli recipe is truly an unique and flavorful dish.
Hyderabadi Spot Idli Ingredients
- Onion: Form the base of the masala, adding sweetness and depth of flavor. Chop onions finely as they blend well into the sauce and also cook fast.
- Green Chilies: Provide heat and a fresh, sharp flavor. Adjust the quantity based on your spice preference.
- Tomatoes: Add tanginess and a juicy texture to the masala. They help in balancing the spices and creating a rich, flavorful base.
- Idli Batter: The main ingredient, used as a base for the dish. We set the masala over the idli batter and cook it on the tawa (pan) until the batter absorbs all the flavors of the sauce.
- Roasted Cumin Powder: Adds a warm, earthy flavor with a subtle smokiness that complements the other spices.
- Karam Podi: A spicy, dry chutney powder often made from a blend of lentils, curry leaves, and spices. It adds a layer of flavor and a bit of spice.
- Fresh Coriander Leaves: Provide a fresh, herbaceous note and a burst of color. They are usually added at the end as a garnish.
Tips & Variations
The authentic street-style spot idli recipe calls for butter instead of oil. You can try adding butter instead of oil. Butter adds more richness and gives smoky flavor to the idlis.
I am using spicy and fiery karam podi (idli podi) in this recipe. If the karam podi, you are using is not spicy, then increase the quantity of green chilies or you can add red chili powder as per preference.
You can even add curry leaves instead of coriander leaves or you can add both.
Apart from onion and tomatoes, you can try adding finely bell peppers, grated carrots, etc.
Street Style Spot Idli
Hyderabadi Spot Idli is a beloved street food that showcases the unique flavors of South Indian cuisine with a Hyderabadi twist. Unlike traditional idli, where the batter is steamed on its own, this version involves pouring the idli batter directly over a spicy and tangy tomato-onion masala. This will serve as the flavorful base.
As the idli steams, it absorbs the vibrant flavors of the masala, resulting in a soft, spongy texture with a burst of spice in every bite. The contrast between the mild, fluffy idli and the robust, aromatic masala makes Hyderabadi Spot Idli a must-try for anyone who enjoys street food with a kick.
Perfect for breakfast or a snack, this dish offers a quick and easy way to enjoy a savory treat that’s both comforting and exciting.
Serving Suggestions
Serve Hyderabadi Spot Idli hot, garnished with fresh coriander leaves and a sprinkle of idli podi.
Pair it with coconut or peanut chutney, sambar, or a side of tangy tomato chutney for a complete meal.
A cup of strong South Indian filter coffee or masala chai makes a perfect accompaniment.
Hyderabad Street Style Spot Idli Recipe
Spot Idli is a popular street food in Hyderabad that combines the soft texture of idlis with a spicy tomato-onion masala. The batter is poured over the masala and steamed, infusing the idlis with rich flavors. This dish is a fusion of Masala Idli, Tawa Idli, and Podi Idli, making it a unique and tasty breakfast or snack.
Ingredients
- 1 cup Idli batter
- 1 large Onion, finely sliced
- 2 Green chilies, finely chopped
- 1 medium Tomato, finely chopped
- ¼ tsp. Roasted cumin powder
- 2 tsp. Karam or Idli Podi
- 2 tsp. minced fresh Coriander leaves
- Salt, as per taste
- 3 tbsp. Oil
Instructions
How To Make Hyderabadi Spot Idli
To a pan add oil and when it is warm add finely chopped onion and cook till translucent.
To this now add chopped tomatoes, green chilies, coriander leaves and salt. Add 2 tbsp. of water and cook on low flame, till tomatoes turn soft and slightly mushy.
NOTE: If you have added salt in idli batter, then accordingly adjust the salt in onion-tomato masala. I did not add salt as, there is enough salt in my idli batter and karam podi.
Now add karam or idli podi and combine well. Spread the mixture evenly and divide it into 3-4 parts in the pan. (divide the onion-tomato mixture depending on the size of the pan)
Carefully pour one ladle full of idli batter on each of the divided portion of the onion-tomato masala.
Add 1-2 tbsp. of water around the pan, to avoid burning of the mixture.
Cook covered on low flame for 6-8 minutes or till idli batter is lightly cooked on top.
Remove the lid and sprinkle little karam podi on top of idlis and carefully flip the idlis.
Continue cooking on low flame by covering with a lid for another 2-3 minutes.
Cook till idlis are completely cooked. Turn off the flame and carefully remove them in a serving plate.
Sprinkle some karam podi and garnish with fresh minced coriander leaves.
Serve hot with chutney or pickle or extra podi with ghee.
I love to add spoon of hot ghee on top before relishing these with peanut chutney.
Add love to make these spot idli taste 'Yummy'.
Notes
There is no restriction on karam podi. You can use any karam podi which is readily available at home.
Sometimes, I prefer using spicy curry leaves podi, which is nalla karam podi.
You can even use flaxseed podi, mango karam podi or idli podi (which is made with roasted gram).
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 422Total Fat: 23gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 530mgCarbohydrates: 49gFiber: 4gSugar: 7gProtein: 7g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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