Hyderabadi-Style Spot Idli: Are you sick of eating your idlis with the same chutneys and sambhar every day? It is time you added some heat to them with the well-liked gunpowder or idli masala.
Idli powder is one item that can be found in most South Indian kitchens with certainty. While the primary components of the gunpowder recipe—urad dal, chana dal, and red chilies—remain the same, there are little differences in some of the other ingredients that change the flavor depending on whatever South Indian state you are in.
Hyderabadi-Style Spot Idli: Ingredients
- Rice flour: 1 cup
- Urad dal flour: ½ cup
- Poha: ¼ cup
- Salt: 1 tsp
- Yoghurt: ½ cup
- Water: 1 cup
- Fruit Salt: 2 tsp
- Onions (chopped): 2 tbsp
- Curry leaves: 5-6
- Tomatoes (chopped): 2
Idli Podi Masala or Gunpowder: Ingredients
- Oil: 1 tbsp
- Chana dal: ½ cup
- Urad dal: ¼ cup
- White sesame seeds: ¼ cup
- Whole red chillies: 20
- Hing: ½ tsp
- Sugar: 2 tbsp
- Salt: 1 tsp
Recipe
Step 1: Place the poha in a blender jar and process until a fine powder forms. Add rice and urad dal flour to it and combine.
Step 2: To prepare the batter, combine yogurt, water, and 1 teaspoon of salt. Make sure it has the correct texture, which should be thick and free-flowing. Give it five minutes to rest.
Step 3: In the meantime, roast the chana dal and urad dal in a skillet with 1 tablespoon of oil.
Step 4: Add whole red chilies and white sesame seeds when they begin to turn golden. After removing the pan from the heat, stir in a teaspoon of asafoetida (hing).
Step 5: After allowing the mixture to cool, pour it to a jar with some salt and sugar. Pulverize the mixture to a powder.
Step 6: To give the idli batter a quick rise, add fruit salt.
Step 7: On the stove, heat 2-3 tbsp of oil on a flat pan called tawa.
Step 8. Add 2 tablespoons of finely chopped onions and cook until golden. Then include 5 to 6 curry leaves, 1 teaspoon of green chile, and tomatoes that have been diced. Make sure the tomatoes and onions are each cooked equally.
Step 9: To the mixture, add 2 tbsp of the gunpowder or idli podi masala.
Step 10: Combine thoroughly and divide into four portions. Each block of masala should have one or two scoops of idli batter on top of it. The idlis should rise and be equally cooked after 4–5 minutes of cooking with the lid on.
Step 11: Turn the idlis over and let the other side crisp up. Oil can be added to make them even crispier.
Step 12: Top the spicy and crispy idlis with coriander before serving.
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