Updated: July 15, 2020 10:45:33 pm
If you are looking to add a twist to the regular idli that you love, you can try making spot idli. These idlis are quite famous in Hyderabad. What is more? They can be made from non-fermented instant idli batter, on a simple pan instead of an idli maker.
What further distinguishes special Hyderabadi instant spot idlis is that they are not steamed but cooked in a delectable masala mixture, making them deliciously crispy on the outside and soft inside.
MasterChef runner-up Neha Deepak Shah recently shared an easy recipe for Hyderabadi spot idli that you can try at home.
Instant spot idli recipe
1 cup – Sooji/Rawa
½ cup – Yogurt/curd
1 cup – Water (This may vary slightly)
Salt to taste
½ tsp – Eno for each batch
1 – Medium sized onion, fine chopped
3 or 4 – Garlic cloves
½ tsp – Ginger, fine chopped
2 – Small green chillies
1 – Tomato, fine chopped
2 tsp – Karam Podi (If you don’t have podi, just use dhania powder, mirchi powder & turmeric)
2 tbsp – Butter for each batch
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One of the most popular food in Hyderabad. Originally this is done with the Rice & Urad Dal Batter but I like to make it quicker & in an Instant way using Sooji / Rawa. It is spicy & soooo good. Don’t go by the simple looks of this dish, it is sooooooo yummmy. Pure comfort in a plate. Ingredients 1 cup Sooji / Rawa 1/2 cup yoghurt / curd 1 cup water (This may vary slightly) Salt 1/2 tsp eno for each batch 1 medium sized onion, fine chopped 3 to 4 cloves of garlic 1/2 tsp ginger, fine chopped 2 small green chillies 1 tomato, fine chopped Chopped coriander 2 tsp Karam Podi (If you don’t have podi, just use dhania powder, mirchi powder & turmeric) 2 tbsp butter for each batch #Hyderabad #Idli #recipe #EasyRecipe #Breakfast #Delicious #Yum #Tasty #GoodFood #India #Indian #SouthIndia #Andha #Foodies #Foodie #InstaChef #ChefsofInstagram #Instafood #Instagfoodie #yummy #homemade #nehadeepakshah
* Take some rawa or sooji in a bowl. To this, add yogurt or curd. Mix the ingredients well with a spatula.
* Keep adding water bit by bit to make a smooth batter. Do not add all the water at one go.
* Once mixed well, cover the batter and rest it for 30 minutes.
* After 30 minutes, add some salt to it and mix. Keep aside.
* In another bowl, pour a part of the batter. Set aside.
* Heat some butter in a pan. You can also use oil or ghee.
* Now add onion, garlic, green chillies and ginger. Cook until fragrant and the colour of onion turns darker.
* Add tomatoes and cook.
* Add karam podi powder (made by roasting lentils on low flame). Cover and cook for about a minute or two.
* After this, add chopped coriander leaves and salt and mix.
* Divide the masala into parts.
* In the batter bowl that you set aside earlier, add some Eno and whisk it well.
* Add two spoons of batter on one part of the masala in the pan. Now cover and cook it for about seven to eight minutes on low flame.
* Check if the idlis have been cooked and then flip them. Cook on the other side for about two to three minutes. Your Hyderabadi instant spot idli is ready.
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