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Are you tired of pairing your idlis with regular sambhar and chutneys? It’s about time you gave them a spicy twist with the very popular gunpowder or idli masala. If there’s one thing you’ll surely find in the majority of 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 chilies, minor variations in some of the other ingredients alter the flavor from one South Indian state to another. Wondering which recipe we’ll be trying out today? It’s coming straight from Masterchef Pankaj Bhadouria’s kitchen.
The chef shared an easy and delicious recipe for Hyderabadi-style spot idli, which can be prepared at home. The best part? You don’t need any idli maker. “Spot Idli: Give your regular Idlis a spicy, crispy, and Hyderabadi tadka without any mold! Try this delicious Spot Idli recipe for a fiery feast,” Pankaj Bhadouria captioned the post. Watch the recipe here:
Also Read: Weight Loss: 5 Quick And Easy Idli Recipes To Add To 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
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
Method:
Step 1: Add poha to a blender jar and grind it to make a fine powder. Mix it with rice and urad dal flour.
Step 2: Add 1 tsp salt, yogurt, and water to prepare the batter. Make sure it has 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 roast chana dal and urad dal.
Step 4: Once they start to turn golden, add white sesame seeds and whole red chilies. Turn off the heat and add a teaspoon of asafoetida (hing) to the hot pan.
Step 5: Let the mixture cool, then add it to a jar along with some sugar and salt. Grind the mixture into a fine powder.
Step 6: Add fruit salt to the idli batter to give it an instant 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 until golden. Then add 5-6 curry leaves and 1 tsp green chili, followed by chopped tomatoes. Make sure both the onions and tomatoes are evenly cooked.
Step 9: Add 2 tbsp of the idli podi masala or gunpowder to the mixture.
Step 10: Mix well and spread the mixture into four parts. Pour a scoop or two of the idli batter on top of each block of masala. Close the lid and cook for 4-5 minutes until the idlis rise and are evenly cooked.
Step 11: Flip the idlis and allow them to crisp up on the other side. You can add some oil to make them extra crispy.
Step 12: Garnish with coriander and serve the spicy and crispy idlis.
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