Spot Idli

Ever walked down the lanes of Hyderabad and caught that irresistible aroma of sizzling butter, spicy masalas, and freshly made idlis on a giant tawa?

That’s Hyderabadi Spot Idli is a street-style twist to our humble South Indian idli. 

Unlike your regular steamed idli, this street-style tawa or spot idli is cooked directly on a hot iron pan with fiery masala, aromatic podi, and a generous dollop of butter. Every bite bursts with the flavor of tangy, spicy, and perfectly toasted.

The best part? You can easily make it at home. 

Let’s dive in and bring that street-side magic to your kitchen.

Why You’ll Love This Spot Idli Recipe

If you’re bored with plain idlis and want something bold and flavorful, this recipe is for you.

Here’s what makes it irresistible:

• Authentic Hyderabadi street-style flavor
  
• Soft, spicy, and buttery — every bite hits differently
  
• Quick to make — ready in under 40 minutes
  
• Perfect for breakfast, tiffin, or evening snack
  

It’s your favorite comfort food, taken up a notch with real street-style flair.

Ingredients Breakdown

Let’s talk about what makes this recipe so iconic:

• Chana Dal & Urad Dal – Give that earthy, roasted flavor to the masala podi.
  
• Coriander Seeds & Pepper – Add warmth and spice, just like those roadside idlis.
  
• Kashmiri Chili Powder – For that signature red hue without overpowering heat.
  
• Garlic & Curry Leaves – Bring depth, aroma, and a South Indian soul to the mix.
  
• Onion-Tomato Masala – The real magic base: buttery, tangy, and spicy.
  
• Butter – Adds that indulgent street-food richness and helps the idli caramelize on the tawa.
  
• Idli Batter – The heart of the dish — soft inside, crispy outside.
  

Vegan Swap🌿 : To make this recipe vegan, simply replace butter with oil or vegan butter 

How to Make Hyderabadi Spot Idlis

Start by dry roasting chana dal, urad dal, coriander seeds, pepper, cumin, mustard, and a few fenugreek seeds. When the kitchen starts to smell incredible, add garlic, tamarind bits, and curry leaves. Once everything’s golden and aromatic, mix in asafoetida, salt, and chili powder — then grind it into a fine, flavorful masala podi.

Next comes the onion-tomato masala base, melt butter and a little oil on a tawa, saute onions till golden, toss in garlic and green chilies, then add tomatoes and cook till soft. Sprinkle salt, turmeric, chili powder, and a few spoons of your freshly made masala podi. Finish with curry leaves and coriander, and just like that, your masala base is ready.

Now, for the fun part — the spot idli assembly.

Grease a hot tawa with butter or oil. Spread a small portion of the onion-tomato masala in a circular shape, just like the street vendors do. Pour the idli batter over it and gently spread. Sprinkle a little masala podi, fresh coriander, and another small dollop of butter on top.

Cover and cook until the idlis set. Flip gently and cook again till golden. That buttery sizzle, the aroma of curry leaves, the spice of the masala — it’s everything you’d expect from Hyderabad’s famous street stalls.

Pro Tip 💡: Use fermented idli batter for the best flavor and fluffiness. The slight tang enhances the masala beautifully.

What Goes Along

• Coconut chutney – the classic pairing that cools down the spice
  
• Tomato chutney or garlic chutney – for a fiery kick
  
• Filter coffee or masala chai – because no South Indian breakfast is complete without it

How to Serve

Serve it piping hot, straight off the tawa, with the butter still glistening on top. Cut it into wedges or serve it whole just the way you’d get it on the streets of Hyderabad.

Pro Tip: For a cafe-style touch, top with a spoon of ghee or extra curry leaves crisped in butter.

Packing

Spot idli is best eaten fresh, but if you’re packing them for tiffin, let them cool slightly before closing the lid. It stays soft and flavorful for 3–4 hours, perfect for school or office lunchboxes.

Party/Bulk Preparation

Planning to serve this at a brunch or get-together? Here’s what you can do:

• Prepare the masala podi and onion-tomato masala in advance.
  
• Keep the idli batter ready in the fridge.
  
• When guests arrive, just assemble and cook on the spot (pun intended!).
  

It’s a crowd-pleaser — everyone loves watching it sizzle on the tawa.

Other Related Recipes You Might Like:-

• Idli Sambar – soft, bite-sized idlis served with spicy, tangy South Indian sambar.
• Soft Bun Dosa – fluffy, spongy dosa similar in texture to idli — perfect breakfast option.
• Instant Rava Uttapam – quick semolina-based uttapam topped with colorful veggies.
• Ghee Karam Dosa – crispy dosa topped with spicy karam chutney and a drizzle of ghee.
• Set Dosa – soft, thick dosas usually served in a set of three with chutney and sambar.
• Instant Rava Paniyaram – golden, crispy-on-the-outside, soft-on-the-inside paniyarams made with rava.
• Idiyappam – soft string hoppers served with coconut milk or spicy curry — a light South Indian breakfast.

Print Recipe

Budget-Friendly

Spot Idli

Author: Hema Subramanian Cooking Method: Sauteing Cuisine: Indian, South Indian Courses: Breakfast, Brunch, Dinner Recipe Keys: B breakfast Gluten Free L Lunch Box O One-Pot Spicy T Tasty V vegetarian W weight loss

Difficulty: Intermediate Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Servings: 4 Calories: 260

Best Season: Suitable throughout the year

Dietary:

G Gluten Free H High-Protein N Nut-Free V Vegetarian

Description

Hyderabadi Spot Idli is a spicy, buttery street-style twist on the classic South Indian idli. Made by cooking fluffy idli batter over a bed of rich onion-tomato masala on a hot tawa, this dish packs bold flavors and a satisfying texture in every bite. Perfect for breakfast or an evening snack, it brings the vibrant taste of Hyderabad’s street food right to your kitchen.

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

To make ground masala podi

• 1 ¹⁄₂ tsp chana dal
• 1 ¹⁄₂ tsp urad dal
• 1 tbsp coriander seeds
• 1 tsp black pepper
• 1 tsp cumin seeds
• pinch fenugreek seeds
• ¹⁄₄ tsp mustard seeds
• few bits tamarind
• 3 cloves garlic
• few curry leaves
• ¹⁄₄ tsp hing (asafoetida)
• ¹⁄₄ tsp salt
• 1 tbsp kashmiri chilli powder

To make onion tomato masala

• butter (as needed)
• 1 tsp oil
• 3 onion (chopped)
• 2 tbsp garlic (chopped)
• 2 green chilli (slit)
• 5 tomato (chopped)
• 1 tsp salt
• ¹⁄₂ tsp turmeric powder
• 1 tsp kashmiri chilli powder
• 4 tsp ground masala podi
• few coriander leaves (chopped)
• few curry leaves

To make spot idli

• butter or oil (as needed)
• idli batter (as needed)
• masala podi (as needed)
• onion tomato masala (prepared)
• coriander leaves (for garnish)

Instructions

Prep Work

1. Roast spices

   Roast chana dal, urad dal, coriander seeds, black pepper, cumin, fenugreek, mustard seeds, tamarind bits, garlic, and curry leaves in a pan on medium heat until they turn golden and aromatic. Turn off the stove

   

2. Grind masala podi

   In the pan, add hing, salt, and kashmiri chilli powder and transfer the roasted ingredients to a plate and let them cool completely before grinding. Grind the mixture into a fine aromatic powder. And store in an airtight container.
   

3. Chop vegetables

   Finely chop onions, tomatoes, garlic, green chillies, and coriander leaves to get them ready for the masala.

4. Prepare idli batter

   Stir the idli batter well so it’s smooth, slightly thick, and ready to pour onto the tawa later.

Method

1. Saute onions

   Heat butter and a little oil in a wide pan, add chopped onions, and sauté until they turn soft and golden brown.

   

2. Add garlic and green chilli

   Mix in the chopped garlic and slit green chillies. Fry till the raw smell disappears and everything smells aromatic.

3. Cook tomatoes

   Add chopped tomatoes and cook till they become soft and pulpy, forming a nice masala base.

4. Season masala

   Add salt, turmeric powder, chilli powder, and ground masala podi. Mix well and cook till oil begins to separate from the masala.
   

5. Finish with herbs

   Stir in chopped coriander and curry leaves. Turn off the heat and set this onion tomato masala aside.

6. Heat tawa

   Place a pancake pan or flat tawa or shallow kadai on medium flame and grease it lightly with butter or oil.

7. Spread masala base

   Spoon some onion tomato masala onto the tawa and spread it evenly in a small round spot.
   

8. Pour idli batter

   Pour a ladle of idli batter on top of the masala, just enough to cover it in a round shape.

9. Top with masala podi and herbs

   Sprinkle some ground masala podi and chopped coriander leaves over the batter, then add a small dollop of butter on top.
   

10. Cook covered

    Cover the tawa and cook until the idli fluffs up for 3 to 4 minutes and the base turns crisp.

11. Flip and cook other side

    Gently flip the idli using a spatula and cook the other side for 2 minutes until it both sides become golden and slightly crisp.
    

12. Serve hot

    Take the spot idli off the tawa and serve it hot with coconut chutney or tomato chutney on the side.
    

Equipment

• Mixer

  

  Mixer Grinder for Kitchen (5 Jars 750 Watt Mixie)  Buy Now
• Pan

  

  Fry Pan (Non-Stick) with Glass Lid black Buy Now
• Spatula

  

  Heat Resistant Silicone Mickey Mouse Design Silicone Spatulas Set Buy Now

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Nutrition Facts

Servings 4

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Amount Per Serving

Calories 260kcal

% Daily Value *

Total Fat 12g19%

Saturated Fat 6g30%

Cholesterol 15mg5%

Sodium 580mg25%

Potassium 310mg9%

Total Carbohydrate 30g10%

Dietary Fiber 4g16%

Sugars 5g

Protein 6g12%

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Vitamin A 520 IU

Vitamin C 16 mg

Calcium 70 mg

Iron 2 mg

Magnesium 28 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Spot Idli, Hyderabadi Spot Idli, Street food, idli

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