Proso Millet Spot Idli (Hyderabadi Fusion style)

 

          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. However, 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 and fenugreek seeds in sufficient water overnight. Grind into a smooth paste and make a batter of pouring consistency. Add salt to taste and keep in a warm place to ferment overnight. 

            Heat oil and 1 tbsp. butter in a pan / tawa and sauté the onion, ginger, garlic, green chilies and capsicum followed by salt to taste, turmeric powder and red chili powder.

           Then add the tomato, curry leaves, idli podi, coriander leaves and 1 tbsp. butter. Sauté till tender. (Do not mash it completely). 

            Divide this masala into three portions on the pan. Now pour a ladle of the millet batter over each portion of the masala. Sprinkle some idli podi and coriander leaves. Cover and cook for 5-6 minutes till one side is done. 

          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. 

            Serve this amazing Proso Millet Spot Idli with coconut chutney for breakfast or snack. 

                            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). 

                                  Divide this masala into three portions on the pan. 

                           Now pour a ladle of the millet batter over each portion of the masala. 

                           Sprinkle some idli podi & chopped coriander leaves. Cover & cook 

                            for 5-6 minutes till one side is done. 

                         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. 

                        Serve this amazing Proso Millet Spot Idli with coconut chutney for

                        breakfast or snack.