I have served them with fresh thick whisked yogurt, your can serve this with any chutney of the your choice, but, let me tell you that these taste divine with yogurt and spicy masaledar soft idli this combo is fantastic.
I have used store bought Idli batter or you can make this recipe of Idli batter.
Makes around 7 -8 Idli's
Ingredients
2 Cups Idli Batter
For the Karam Podi Masala
1 Tablespoon Heaped Chana Dal
1 Tablespoon Level Coriander seeds
8 Grains Methi seeds/Fenugreek seeds
½ Tablespoon Urad Dal
½ Teaspoon Mustard Seeds
1 Teaspoon Cumin Seeds
½ Teaspoon Desi Ghee
2 Cloves Garlic - roughly chopped
5 Curry Leaves
3 Pieces Tamarind
2 Teaspoons Kashmiri Red Chilly powder
1 Teaspoon Salt
For the Spot Idli Tadka
1 Small Onion - finely chopped
1 Tablespoon Finely Chopped Coriander Leaves
1 Small Tomato - finely chopped
1 Green Chili - de seeded & finely chopped
1 Tablespoon Karam Podi Masala
2 Tablespoons Salted Butter
Extra Karam Podi Masala - as required to sprinkle on top
Method
For making Karam Podi
In a pan, add chana dal, coriander seeds, methi, urad dal, sarso, jeera and few drops of ghee. Cook everything over low flame for 2 minutes or until its light golden.
Then add garlic, curry leaves and tamarind. Continue to cook everything until it’s golden. Transfer the mixture in a plate, add Kashmiri red chili and salt, and allow it to cool completely.
Once cooled, blend the mixture to powder consistency, not too coarse and not too fine. 
In a pan, add the onions, coriander, tomatoes, green chilies, podi powder and butter. This quantity is for 3 idlis.
Cook all the ingredients over low flame for 2 minutes; divide the mixture into three portions.
Take a spoon full of the idli batter and pour each spoon of the batter on each divided masala mixture.
Sprinkle the karam podi on each idli portion
After 5 minute check the idli, if the batter is still runny then continue to cook for further 2-3 minutes.
Flip the idlis add a little butter, continue to cook for few minutes. 
Serve the hot Spot idlis with some homemade coconut chutney, we enjoyed this with fresh whisked yogurt.
These are super delicious, a must try recipe.
I have used store bought Idli batter or you can make this recipe of Idli batter.
Makes around 7 -8 Idli's
Ingredients
2 Cups Idli Batter
For the Karam Podi Masala
1 Tablespoon Heaped Chana Dal
1 Tablespoon Level Coriander seeds
8 Grains Methi seeds/Fenugreek seeds
½ Tablespoon Urad Dal
½ Teaspoon Mustard Seeds
1 Teaspoon Cumin Seeds
½ Teaspoon Desi Ghee
2 Cloves Garlic - roughly chopped
5 Curry Leaves
3 Pieces Tamarind
2 Teaspoons Kashmiri Red Chilly powder
1 Teaspoon Salt
For the Spot Idli Tadka
1 Small Onion - finely chopped
1 Tablespoon Finely Chopped Coriander Leaves
1 Small Tomato - finely chopped
1 Green Chili - de seeded & finely chopped
1 Tablespoon Karam Podi Masala
2 Tablespoons Salted Butter
Extra Karam Podi Masala - as required to sprinkle on top
Method
For making Karam Podi
Then add garlic, curry leaves and tamarind. Continue to cook everything until it’s golden. Transfer the mixture in a plate, add Kashmiri red chili and salt, and allow it to cool completely.
Karam podi is ready, set aside.
For making the Spot Idli
Once the batter has risen, using a spoon give it a good mix. Add water if required and stir in one motion only, clockwise or anti clockwise. Idli batter is ready.
Once the batter has risen, using a spoon give it a good mix. Add water if required and stir in one motion only, clockwise or anti clockwise. Idli batter is ready.
Cover and continue to cook for 5 minutes over low flame.
Spot idlis are ready.
Labels: Idli, South Indian, Hyderabad, Street food, Main course, Breakfast, Gluten free, Vegetarian, Eggless, Homemade
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