Are you tired of pairing your idlis with regular sambar and chutney? The time has come when you give them a spicy twist with the very popular Barood or Idli Masala. If there’s one thing you’ll definitely find in most South Indian kitchens, it’s a jar of idli powder. While the core of the gunpowder recipe remains the same – urad dal, chana dal, and red chillies, slight variations in a few other ingredients alter the taste from one South Indian state to another. Wondering which recipe we should be trying today? This is coming straight from the kitchen of MasterChef Pankaj Bhadauria.
The chef shares an easy and delicious recipe for Hyderabadi Style Spot Idli which can be prepared at home. The best part? You do not need any idli maker. Pankaj Bhadoria captioned the post, “Spot Idli: Give your regular idli a spicy, crispy and mold free Hyderabadi tadka. Try this delicious spot idli recipe.” Check out the recipe here:
Read also: Weight Loss: 5 Quick And Easy Idli Recipes To Include In Your Diet
hyderabad spot idli recipe:
Instant Idli Batter Ingredients:
Rice flour: 1 cup
Urad Dal Flour: ½ cup
Poha: ¼ cup
Salt: 1 tsp
Curd: ½ cup
Water: 1 cup
Fruit salt: 2 tsp
Onion (chopped): 2 tbsp
Curry leaves: 5-6
Tomato (chopped): 2
Idli Podi Masala or Gunpowder Ingredients:
Oil: 1 tbsp
Chana Dal: ½ cup
Urad Dal: ¼ cup
White Sesame: ¼ cup
Whole Red Chilli : 20
Asafoetida: ½ tsp
Sugar: 2 tbsp
Salt: 1 tsp
Method:
Step 1: Put the poha in a blender jar and grind it into a fine powder. Mix it with rice and urad dal flour.
Step 2: Add 1 tsp salt, curd and water to prepare the batter. Make sure it’s the right consistency: free-flowing and thick. Leave it to rest for 5 minutes.
Step 3: Meanwhile, heat 1 tbsp oil in a pan and fry chana dal and urad dal.
Step 4: Once they start turning golden, add white sesame seeds and whole red chilies. Switch off the heat and add a teaspoon of asafoetida (hing) to the hot pan.
Step 5: Let the mixture cool, then pour it into a jar along with the sugar and salt. Grind the mixture finely.
Step 6: Add fruit salt to the idli batter for quick rise.
Step 7: Heat a flat pan or tawa on the stove with 2-3 tbsp oil.
Step 8: Add 2 tbsp chopped onions and fry till golden brown. Then add 5-6 curry leaves and 1 tsp green chillies, followed by chopped tomatoes. Make sure that both the onions and tomatoes are cooked evenly.
Step 9: Add 2 tbsp of idli podi masala or gunpowder to the mixture.
Step 10: Mix well and divide the mixture into four parts. Pour a scoop or two of idli batter over each block of masala. Close the lid and cook for 4-5 minutes till the idlis puff up and cook evenly.
Step 11: Flip the idli and let it get crisp from the other side as well. You can add some oil to make them more crispy.
Step 12: Garnish with coriander and serve the spicy and crispy idlis.