Spot Idli

Name: Spot Idli
Cuisine: American
Ingredients: 1 1/2 cup idli rice; 1/2 cup urad dal without skin; 3 tbsp poha; 1/2 tsp methi dana; as needed Salt; 1 tsp Masala for podi; 2 tbsp chana dal; 1 1/2 tsp dhania; 1 1/2tsp urad dal; 1/2 tsp methi; 1 tsp rai; 1/2 tbsp zeera; 4-5 cloves garlic; 5-6 curry leaves; 3 pc imli; 3 tbsp kashmiri red chilli powder; to taste salt; 1/2 tsp ghee; For spot idli :; 1/2 cup onion chopped; 1 cup chopped tomatoes; 2-3 green chilli chopped; Prepared podi masala; As needed Coriander leaves chopped; 1/2 tsp Butter; For chutney; 1/4tsp coconut; 3 cloves garlic; 2 green chillies; 1/2 tsp pepper powder

Asiyah Naveed Roghay @asiyah_roghay

Mumbai

#IdliDay
Idli is comfort food anyday. There are even many ways of recycling those left over idli batter. You can make idli podi, idli manchurian, idli chilli, etc. Leftover idli batter can be used to make paniyaram, etc. I love to make spot idli from it.
It can also be made from fresh idli batter.

Asiyah Naveed Roghay @asiyah_roghay

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Ingredients

1 1/2 cupidli rice
1/2 cupurad dal without skin
3 tbsppoha
1/2 tspmethi dana
as neededSalt
1 tspMasala for podi
2 tbspchana dal
1 1/2 tspdhania
1 1/2tspurad dal
1/2 tspmethi
1 tsprai
1/2 tbspzeera
4-5 clovesgarlic
5-6curry leaves
3 pcimli
3 tbspkashmiri red chilli powder
to tastesalt
1/2 tspghee
For spot idli :
1/2 cuponion chopped
1 cupchopped tomatoes
2-3green chilli chopped
Prepared podi masala
As neededCoriander leaves chopped
1/2 tspButter
For chutney
1/4tsp coconut
3 clovesgarlic
2green chillies
1/2 tsppepper powder
As neededaSalt
1 tspsugar
200 gmscurd
For tempering
leavesFee curry
1/2 tsprai
3-4dry red chillies
As neededOil

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Steps

1

Soak rice in a separate vessel overnight. Also soak urad, methi and poha together in a vessel overnight.
2

Grind all the ingredients mentioned under chutney. Give tempering of oil, Rai, curry leaves and red chillies.
3

Next day first strain and grind the rice to a smooth paste by adding very little water. Then strain and grind urad mixture to a smooth paste by adding little water.
4

Mix rice and urad batter together very nicely and cover and keep it to ferment for 10 hours. Then add salt.
5

Heat a non stick pan. Add all the items mentioned under podi masala except salt and red chilli powder and roast on a low flame for 5 to 7 minutes. Remove in a plate to cool. Now add salt and red chilli powder. Grind in a mixie to get a powder nor too coarse nor too fine.
6

For spot idli.... Heat a nonstick pan. Add 1 tbsp onion, 2 tbsp tomatoes, 1 tbsp Coriander, 1/2 tsp chillies, 1 and 1/2 tbsp podi masala and 3 tbsp butter. Give it a good mix and cook for 2 minutes. It should be nice and bubbling. Now divide the masala into 4 sections in the pan itself. Pour a big spoonful of batter on these 4 sections each. Sprinkle some podi masala on top of the batter.
7

Cover the pan and cook on low flame for 5 to7 minutes. Flip and cook for 1 or 2 minutes. Yummiest spot idli is ready to gobble. Enjoy with chutney.