Hyderabadi Spot Idli is a delicious street-style twist on the traditional South Indian idli. Soft mini idlis are cooked on a hot tawa with a spicy tomato-onion masala, butter, and a dash of chutneys — giving them a flavorful, tangy, and slightly crispy outer layer. It’s a popular Hyderabad street food, perfect for a quick, chatpata snack or breakfast!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Soak urad dal with fenugreek seeds for 3 hours and idli rice for 2 hours separately.
Grind the soaked ingredients into a fine paste of thick consistency, adding flattened poha during grinding.
Add salt and whisk the batter using your hands to improve the fermentation process. Allow the batter to ferment for 8-10 hours in summer or 10-12 hours in winter. Once fermented, keep it aside.
Heat oil or ghee on a dosa tawa and crackle mustard seeds. Add a pinch of asafoetida, chopped onion, dried fenugreek leaves, and mint leaves. Toss for a few seconds.
Add chopped tomato, red chilli powder, turmeric powder, kitchen king masala, pinch of salt and a tablespoon of water to avoid burning the spices.
Drizzle some ghee, sprinkle coriander leaves and podi masala, then cover and cook for 2-3 minutes on low flame.
Turn the idli and cook covered for another minute. Remove and serve hot with chutney and sambhar.
Spot idli tastes best hot and fresh off the tawa, when it’s slightly crisp outside and soft inside.
Serve the spot idlis hot for the best taste and texture with chutney.
Ensure the batter has a thick consistency for perfect spot idlis.
Add water to the spices while cooking to prevent them from burning.
Toss gently so idlis stay intact and don’t turn mushy.
Serve the spot idlis hot for the best taste and texture.
Can I use regular rice instead of idli rice?
Idli rice is recommended for its texture and flavor, but you can use regular rice as a substitute if needed.
How do I know if the batter is properly fermented?
The batter will rise and become airy with a slightly sour smell when properly fermented.
Can I use oil instead of ghee?
Yes, you can use oil instead of ghee, but ghee adds a richer flavor to the dish.
What is podi masala?
Podi masala is a spice mix commonly used in South Indian cuisine, made from roasted lentils, spices, and herbs.
Can I skip fenugreek seeds in the batter?
Fenugreek seeds enhance the flavor and aid in fermentation, but you can skip them if necessary.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
...
