Spot Idli – Unique & Crispy Hyderabadi Recipe using Idly Rava and Dal Batter – CookingShooking

Spread the love

Hey Foodies,

Idli is a perfect south Indian dish which is widely popular in different states of India. So today we will make variation of their classical dish but in Hyderabadi style, let’s make the ever so famous Hyderabad’s unique and crispy Spot Idli. Made with long hours of soaking and fermented Idli & Dal batter, mixing it with homemade Karam Podi fragrant powder and cooking it in a masaledar mixture of onion, tomatoes and green chilies. Yummy !!!!

Recipe below!

Spot Idli - Unique & Crispy Hyderabadi Recipe using Idly Rava and Dal Batter
Print Recipe
Idli is a perfect south Indian dish which is widely popular in different states of India. So today we will make variation of their classical dish but in Hyderabadi style, let’s make the ever so famous Hyderabad’s unique and crispy Spot Idli. Made with long hours of soaking and fermented idli & Dal batter, mixing it with homemade Karam Podi fragrant powder and cooking it in a masaledar mixture of onion, tomatoes and green chilies. Yummy !!!!
Servings Prep Time
12 Pieces 24.5 hours
Cook Time
20 minutes
Servings Prep Time
12 Pieces 24.5 hours
Cook Time
20 minutes
Spot Idli - Unique & Crispy Hyderabadi Recipe using Idly Rava and Dal Batter
Print Recipe
Idli is a perfect south Indian dish which is widely popular in different states of India. So today we will make variation of their classical dish but in Hyderabadi style, let’s make the ever so famous Hyderabad’s unique and crispy Spot Idli. Made with long hours of soaking and fermented idli & Dal batter, mixing it with homemade Karam Podi fragrant powder and cooking it in a masaledar mixture of onion, tomatoes and green chilies. Yummy !!!!
Servings Prep Time
12 Pieces 24.5 hours
Cook Time
20 minutes
Servings Prep Time
12 Pieces 24.5 hours
Cook Time
20 minutes
Ingredients
For the Batter
For the Karam Podi
For the Spot Idli tadka
Servings: Pieces
Instructions
For the Batter
  1. Soak the idli rava in water, the level of water should be 1 cm above the rava. Soak it for 12 hours or overnight. Similarly soak urad dal with methi seeds in water for 10- 12 hours or overnight.
  2. Next day the rava and dal would be ready.
  3. Blend the urad dal, methi seeds and poha in a blender along with 6-7 tbsp of the soaked urad dal water, blend until you get a fine paste consistency.
  4. In a large mixing bowl squeeze out the excess water from the soaked idli rava by using your hands. Add the fluffy rava to the mixing bowl.
  5. Once done, add the urad dal paste, and using your hand give everything a good mix for 1 minute.
  6. Add salt and continue to mix for another 5 minutes in one direction either clockwise or anti clockwise.
  7. After 5 minutes the batter will be fluffier, whiter and lighter. Cover the mixing bowl and set the batter aside for 8-10 hours, depending on the weather.
For making Karam Podi
  1. In a pan, add chana dal, coriander seeds, methi, urad dal, sarso, jeera and few drops of ghee. Cook everything over low flame for 2 minutes or until its light golden.
  2. Then add garlic, curry leaves and imli. Continue to cook everything until it’s golden.
  3. Transfer the mixture in a plate, add Kashmiri red chili and salt, and allow it to cool completely.
  4. Once cooled, blend the mixture to powder consistency, not too coarse and not too fine. Karam podi is ready, set aside.
For making the spot idli
  1. Once the batter has risen, using a spoon give it a good mix. Add water if required and stir in one motion only, clockwise or anti clockwise. Idli batter is ready.
  2. In a pan or a tava, add the onions, coriander, tomatoes, green chilies, podi powder and butter. This quantity is for 3 idlis.
  3. Cook all the ingredients over low flame for 2 minutes; divide the mixture into three portions.
  4. Take a spoon full of the idli batter and pour each spoon of the batter on each divided masala mixture.
  5. Sprinkle the karam podi on each idli portion, cover and continue to cook for 5 minutes over low flame.
  6. After 5 minute check the idli, if the batter is still runny then continue to cook for further 2-3 minutes.
  7. Flip the idlis and continue to cook for few minutes. Spot idlis are ready.
serve
  1. Serve the hot Spot idlis with some homemade coconut chutney.
Recipe Notes

Notes:

  • Use the soaked water for grinding the urad dal.
  • You can grind the idli rava if you desire.
  • If you making small spot idlis the you can make 4 -5 idlis at one time.

Tips:

  • Using your hand for mixing the idli batter is very essential, because the warmth of the hand aids in the batter fermentation.
  • During winter cover the batter in a blanket, and store it in a warm place or in the oven with the lights on, for 12-14 hours.
Share this Recipe


Spread the love

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to top
Translate »