You never know what food trend might hit your social feed. While some trends might be bizarre – Fanta Maggi anyone?, we are happy when some food trends go beyond trending on your feed for a week. Coimbatore is a city that constantly surprises me with its ever-changing food scene. Most culinary enthusiasts and social media junkies will tell you that the city might not be as diverse as Madurai in terms of the local food scene. But Coimbatore’s location and its constantly changing demographics have created a unique food scene. One of my discoveries here was a dish that gives a clever spin to the idli as we know it. But it didn’t originate in Coimbatore.
Most locals will tell you to visit Annapurna for their iconic dosas (or ghee roast) and their fail-proof filter coffee. Another local favourite for vegetarian breakfast or anytime delight is the dal. The malli (or coriander-infused) pongal is one of my favourites here. One of the other popular street food dishes here is the delicious muttahi kalaki (or egg kalaki). It is a great twist to your regular omelette, where eggs are scrambled with a gravy or spice of your choice. While some local foodies claim it as their own, it is now a popular dish at many street food joints in Tamil Nadu. I also tasted some interesting variations of idli like idli Manchurian and idli porichadu at a local establishment called Mud Idli in Coimbatore
Read this also: This quick Hyderabadi spot idli is ready in 15 minutes! Try it today
After first encountering this dish in Hyderabad, I tried Spot Idli in Coimbatore. This is one dish that even Coimbatoreans won’t claim. This is a dish that originated in the streets of Hyderabad, where it is also called Tawa Idli. There are outlets like Nani Tiffin in Secunderabad or Sai Ram Dosa Place in Ramgopalpet that make a great version of it. It is a great snack for any time and also works great as a cocktail snack for the evening.
Think of it as an idli that doesn’t need an idli mould and takes just 15 minutes to make. It is very easy to make at home and once you master the cooking method, you can play with the ingredients or spice level to your liking. It is best to use a non-stick kadai or pan. It is mainly two steps – cook the masala and then dip the masala into the idli batter (you can use readymade batter from the supermarket) and let it absorb the flavour. The main step is to know when to flip the idlis so that both sides are cooked. You can also play with the butter level once it suits your dietary needs. Try this easy recipe at home:
Also read: 5 Quick And Easy Idli Recipes That Must Be Included In Your Diet
Spot Idli can be easily made at home.
Photo courtesy: Ashwin Rajagopalan
Spot Idli Recipe:
Material:
Idli batter – 2 cups
Onion (finely chopped) – 1/2 cup
Tomato (finely chopped) – 1/4 cup
Green chilli – 1
Coriander leaves – 2 tablespoons
Idly Podi – 1 teaspoon
Sambar powder – 1 tsp
salt to taste
Butter (salted butter or white butter) – 3 tbsp (or as per taste)
Method:
- Put butter on the pan (use a non-stick pan if possible). Now add finely chopped onions, tomatoes, green chilies and coriander leaves. Mix it well. Now add salt, sambar powder and idli podi as per taste. Stir well. Let the mixture cook well. This process should take about 3 to 4 minutes.
- Pour a ladle of batter in each portion of the masala. Make sure the masala is covered with the batter. This is an important step. Add some idli powder or ‘gun powder’ to it. Cover it with a lid. Reduce the flame to medium and let it cook on low flame for 5 minutes.
- Wait till about 3/4th of the idli is cooked. It should take about 5 minutes. Now flip the idli gently. Let it cook on the other side without the lid. When both sides are cooked, turn off the flame and garnish the idli with chopped coriander and butter (to taste). Serve it hot.
You can serve Spot Idli without any accompaniment or with Coconut Chutney.
#Spot #Idli #streetstyle #spin #classic #idli #deserves #place #heart
