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The lively variety of South Indian cuisine takes centre stage when the dawn of a new day breaks and the search for a hearty breakfast begins. Idli and Dosa, two traditional favourites, triumph among them and grace our tables with their delightful presence. Let's explore the world of food today with a focus on a fascinating variation of the well-known Idli dish called spot idlis, which is a variation from the culturally diverse city of Hyderabad, where flavours blend to create a dish that is not only incredibly straightforward and simple to prepare but also tantalisingly unique.
Spot idli is a South Indian dish that is made from idli batter and cooked on a griddle on top of a masala mixture. It is similar to shakshuka, where eggs are poached in a pool of saucy diced tomatoes and peppers. Spot idlis are cooked in a similar way by adding dollops of idli batter to a pan of simmering masala. It is a delicious and versatile dish that can be customised to your liking.
The masala for spot idli is typically made with onion, tomatoes, butter or ghee, and milagai podi (gun powder). However, there is no one "correct" way to make spot idli, and the masala can be customised to your liking. Use fresh, cold idli batter when you are making spot idlis. This will help prevent the idli from sticking to the pan. The idli batter needs to cook, so it is important to not overcook the masala or it will become too thick. Cover the pan while cooking the idli. This will help to steam the idli and prevent it from drying out.
Spot idli is sold as a popular street food in Hyderabad and can be enjoyed as a savoury snack or light meal. It is also a great way to use up leftover idli batter. Unlike the soft, pillowy texture of a regular idly, this is crunchy on the outside, coated with masala, and soft and succulent on the inside. It is served with a side of coconut chutney.
Here's How You Can Make It At Home:
Hyderabadi Spot Idli
Ingredients
For the Idli Batter:
• 1 cup of rice flour
• 1 cup of urad dal flour
• ½ cup poha
• Salt to taste
• 1 teaspoon curd
• ½ cup of water
• 1 teaspoon of fruit salt
• 2 tablespoons onion (chopped)
• 2 tablespoons of curry leaves
• 5–6 tomatoes (chopped)
For the Podi Masala:
• 1 tablespoon of coconut oil
• 1/2 cup chana dal
• 1/2 cup urad dal
• 1/4 cup white sesame seeds
• 20 whole red chillies
• 1/2 teaspoon asafoetida
• 2 tablespoons of sugar
• 1 teaspoon of salt
Method:
• Poha should be placed in a jar and ground into a fine powder before making Hyderabadi-style Idli. Add rice and urad dal flour to this.
• Add a teaspoon of salt, curd, and water to the mixture while deftly whisking to create a cohesive batter.
• Give the batter a quick respite and let it rest for a short while.
• Simultaneously make the Podi masala. Chana dal and urad dal should be ground in a skillet with a spoonful of hot oil until they turn brown.
• Put whole red chillies and sesame seeds in the group as this change takes place.
• After removing the pan from the heat, carefully stir asafoetida into the masala.
• Add fruit salt to the ingredients to make a quick Idli batter.
• Start by preheating a flat pan or tawa over high heat with 2–3 teaspoons of oil.
• Cook chopped onions, curry leaves, and green chillies in this hot setting until their colours turn golden.
• Add sliced tomatoes to the mix as the colour symphony grows more vibrant.
• Add two spoonfuls of the prepared Podi masala to the mixture to enhance it. This delicious mixture should be divided into four equal parts.
• Gently spoon some Idli batter onto each section of the masala mixture.
• Seal these delicious treats by placing a lid on top of them, giving them room to expand and puff.
• This change takes four to five minutes to complete during cooking.
• The group is skillfully rotated.
• You can adjust the sharpness level to suit your tastes. Add a final flourish by garnishing the dish with some fresh coriander.
