Indian🍞 Bread & bakery

Hyderabadi Spot Idli

Name: Hyderabadi Spot Idli
Total time: 30 min
Cuisine: Indian
Ingredients: 1½ tsp Chana Dal; 1½ tsp Urad Dal; 1 tbsp Coriander Seeds; 1 tsp Black Pepper; 1 tsp Cumin Seeds; ~¼ tsp Fenugreek Seeds; ¼ tsp Mustard Seeds; 2 Tamarind Bits; 2 Garlic Cloves; ~8-10 Curry Leaves; ¼ tsp Asafoetida (Hing); ¼ tsp Salt; 1 tbsp Kashmiri Chilli Powder; 2 tbsp Butter; 1 tsp Oil; 3 Onion; 2 tbsp Garlic; 2 Green Chilli; 5 Tomato; 1 tsp Salt; ½ tsp Turmeric Powder; 1 tsp Kashmiri Chilli Powder; 4 tsp Ground Masala Podi (homemade); ~2-3 tbsp Coriander Leaves; ~1 tbsp Curry Leaves; ~1 tbsp Butter or Oil; ~2 cups Idli Batter; ~1½ cups Coconut Chutney

⏱ 30 min

Hyderabadi Spot Idli is a creative twist on traditional South Indian idlies. Made by cooking idli batter on a hot griddle topped with a spicy onion-tomato masala mixture and butter, it creates a crispy-yet-soft texture with authentic street food flavor. This quick and easy breakfast recipe captures the essence of Hyderabad's famous street stalls and is perfect for home cooking.

Adapted from a video by HomeCookingShow

Spot Idli | Famous Hyderabadi Street Food | Easy Breakfast Recipe | South Indian Food

Watch on YouTube

Ingredients

Chana Dal1½ tsp
Urad Dal1½ tsp
Coriander Seeds1 tbsp
Black Pepper1 tsp
Cumin Seeds1 tsp
Fenugreek Seedsa pinch~¼ tspest.
Mustard Seeds¼ tsp
Tamarind Bitsto 3 pieces

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Prepare the spice powder. In a hot pan, add chana dal, urad dal, coriander seeds, black pepper, cumin seeds, a pinch of fenugreek seeds, mustard seeds, tamarind bits, garlic cloves, and fresh curry leaves. Roast on medium heat until golden brown and fragrant.
2
Turn off the heat and add asafoetida powder, salt, and Kashmiri chilli powder. Mix well and allow to cool completely. Once cooled, grind to a fine powder and store in an airtight container.
3
Make the onion-tomato masala. In a pan, add butter and oil, and once the butter melts, add finely chopped onions. Sauté until golden and aromatic.
4
Add chopped garlic and slit green chillies. Adjust the spice level to your liking.
5
Add finely chopped ripe tomatoes. Cook until soft and mushy.
6
Season with salt, turmeric powder, and Kashmiri chilli powder. Mix well until everything blends together.
7
Add approximately 4 teaspoons of the ground masala podi. Stir thoroughly to evenly coat the onion-tomato mixture with the flavor.
8
Finish by sprinkling fresh coriander leaves and a few curry leaves. Mix gently and turn off the heat.
9
Heat a pan and lightly grease it with butter or oil. You can use any flat tawa or shallow pan.
10
Spoon a little of the onion-tomato masala onto the pan and spread it gently as a base.
11
Pour a ladle of idli batter directly on top of the masala. Repeat to create multiple spots on the pan.
12
Sprinkle a pinch of ground masala podi, chopped coriander leaves, and a small dollop of butter on top of each spot for an authentic street style touch.
13
Cover the pan and cook on medium heat for about 3 to 4 minutes until one side is cooked and golden.
14
Gently flip the spot idlies and cook for another 2 minutes until the other side is also nicely golden and cooked through.
15
Remove from the pan once both sides are golden and cooked through. Serve hot with fresh coconut chutney on the side.

Hyderabadi Spot Idli

Ingredients

Steps

More like this