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

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Spot Idli – Unique & Crispy Hyderabadi Recipe using Idly Rava and Dal Batter – CookingShooking
12 Pieces ionicons-v5-c 1 d 20 mins

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 !!!!

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

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

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

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 !!!!

Serves Prep Time Cook Time Total Time
12 Pieces 1 d 20 mins 1 d 20 mins
INGREDIENTS:
For the Batter
  • Idli Rava / Cream of rice - 1 1/2 cup or use Plain Rice
  • Urad Dal - 1/2 cup Split & Skinless
  • Methi seeds / Fenugreek seeds - 1 tsp
  • Poha / Rice flakes - 3 tbsp
  • Water - as required
  • salt - 1 tsp to taste
For the Karam Podi
  • Chana Dal - 2 tbsp
  • coriander seeds - 1 1/2 tbsp
  • Methi seeds / Fenugreek seeds - 1/2 tsp
  • Urad Dal - 1 1/2 tbsp
  • Sarso - 1 tsp
  • Jeera / Cumin - 1/2 tbsp
  • Ghee - few drops
  • garlic - 4 cloves roughly chopped
  • Curry Leaves - 4-5 small
  • Imli / Tamarind - 3-4 pieces
  • Kashmiri Red Chili - 2-3 tbsp
  • salt - 1 tbsp
For the Spot Idli tadka
  • Onion - 2 tbsp finely chopped
  • Coriander Leaves - 1 tbsp finely chopped
  • Tomato - 2 tbsp finely chopped
  • Green Chili - 1/2 tsp finely chopped
  • Podi masala - 1 tbsp
  • Butter - 3-4 tbsp
RECIPE STEPS:
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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.

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