Spot Idli is a very popular Hyderabadi street food that is very interesting. It is not prepared in an idli stand and is not steamed either. Idli is generally prepared with a batter of rice and urad dal combo. But in this recipe, I have made use of Proso millet to prepare this unique style of Idli. So it is both diabetic and heart friendly as rice has been replaced with this wonder grain.
As Spot Idli is not steamed, it is prepared instantly on a pan / tawa on the spot on a bed of onion-tomato masala. I guess, hence the name. Butter is used generously along with idli podi. You can enjoy as it is or with coconut chutney.
In spite of replacing rice with millet, I will not term it as a healthy alternative as it is loaded with butter and spices. But it can be relished on weekends for a great comfort meal. So check out the step by step pictorial recipe to prepare this yummy street snack.
- 1 cup Proso millet
- 1/3 cup urad dal (split black gram)
- 1/2 tsp. fenugreek seeds
- 1 tbsp. oil
- 3 tbsp. butter
- 1 onion, chopped
- 1/2 capsicum, chopped
- 1 tsp. ginger, grated
- 1 tsp. garlic, grated
- 2 green chilies, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 sprig curry leaves
- 1 tomato, chopped
- 2-3 tbsp. coriander leaves, chopped
- 2 tbsp. idli podi
Soak the millet, dal & fenugreek seeds in sufficient water overnight.
Grind into a smooth paste & make a batter of pouring consistency.
Add salt to taste & keep in a warm place to ferment overnight.
Heat oil & 1 tbsp. butter in a pan / tawa & sauté the onion, ginger,
garlic, green chili and capsicum .....
followed by salt to taste, turmeric powder and red chili powder.
Then add tomato, curry leaves, idli podi, coriander leaves and 1 tbsp.
butter. Sauté till tender. (Do not mash it completely).
Gently flip it over and cook on the other side till they turn crisp. Add
remaining butter at this moment.
When done, transfer to a serving plate. Garnish with a sprinkle of idli
podi and chopped coriander leaves.
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