How to make Spot Idli -
Masaledar idlis, pan cooked in a unique way
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Readymade idli batter, Gun powder (molagapodi)
Cuisine : South Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Schezwan Bonda Tandoori Chicken Burger-SK Khazana Whole Baked Rawas French Toast Sandwich
Spot Idli Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 11-15 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Spot Idli Recipe
Readymade idli batter as required
Gun powder (molagapodi) 8 tablespo to sprinkle
Oil 8 teaspoon
Green chillies chopped 6
Medium onions chopped 4
Medium tomatoes chopped 4
Salt to taste
Fresh coriander leaves chopped to garnish
Coconut chutney to serve
Method
Step 1
Heat oil in a non-stick pan, add green chillies and onion and sauté till translucent.
Step 2
Add tomato and mix well. Add salt, mix well and cook till tomato is pulpy.
Step 3
Add molagapodi, mix well and add ¼ cup water and mix well and cook for 2-3 minutes. Transfer into a bowl.
Step 4
For each portion spread ¼ portion of the mixture evenly on the pan.
Step 5
Add salt to the idli batter and mix well. Pour a ladleful of batter over the onion-tomato mixture in 3 places keeping a little distance between each. Cover and cook for 6-8 minutes.
Step 6
Flip each idli, drizzle a little oil all around and cook for 2-3 minutes. Sprinkle coriander leaves over them. Use up the remaining batter in the same way.
Step 7
Transfer the idlis onto serving plates, sprinkle some molagapodi over them and serve hot with coconut chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
