Spot Idli Recipe : Bite-sized Delights from South India
Diving into the heart of South Indian cuisine brings us to a delightful creation known as Spot Idli, also known as Kuzhi Paniyaram or Appe. These bite-sized wonders encapsulate the essence of tradition and innovation, offering a perfect blend of softness within a crispy exterior. Let’s explore the recipe to craft these savory gems that delight taste buds and bring a unique twist to your mealtime!
Prep Time: 15 minutes (plus soaking time for lentils)
Makes Approximately 24 Spot Idlis
- 1 cup Idli rice
- 1/2 cup Parboiled rice
- 1/4 cup Urad dal (split black gram lentils)
- 1/4 cup Toor dal (split pigeon peas)
- 1/2 teaspoon Fenugreek seeds
- Salt to taste
- 1/2 cup Finely chopped onions
- 1/4 cup Finely chopped carrots
- 1/4 cup Finely chopped capsicum
- 1/4 cup Finely chopped coriander leaves
- 2-3 Green chilies, finely chopped
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- A pinch of Asafoetida (hing)
- Oil, as needed
- Appe pan (pan with multiple small, round craters)
Prepare the Batter
- Rinse and soak the idli rice, parboiled rice, urad dal, toor dal, and fenugreek seeds together in water for 4-5 hours.
- Drain the water and grind the soaked mixture into a smooth batter using a grinder. Add water as needed to achieve a thick pouring consistency.
- Add salt to the batter and mix well. Allow the batter to ferment for 6-8 hours or overnight in a warm place.
Prepare the Tadka (Tempering)
- Heat a tablespoon of oil in a pan. Add mustard seeds and let them splutter.
- Add cumin seeds, asafoetida, and chopped green chilies. Sauté for a few seconds.
- Add finely chopped onions, carrots, capsicum, and sauté until the vegetables turn tender. Set aside.
Cook the Spot Idlis
- Heat the appe pan and add a few drops of oil into each mold.
- Pour spoonfuls of the fermented batter into each mold, filling them about 3/4th full.
- Add a teaspoon of the sautéed vegetable mixture into each mold, gently pressing it into the batter.
Flip and Cook
- Cover the pan and cook the idlis on low-medium heat for about 3-4 minutes.
- Once the bottom side turns golden brown, flip them using a skewer or spoon. Cook the other side until it achieves a similar golden hue.
- Remove the Spot Idlis from the pan and serve them hot with coconut chutney or any dip of your choice.
These Spot Idlis, crispy on the outside and soft inside, make for a delightful snack or a side dish to complement any meal. They are not just a treat for the palate but also a testament to the rich flavors and textures of South Indian cuisine. Enjoy crafting these bite-sized wonders and elevate your dining experience with their unique taste!