By: Payal
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Idli is a classic South Indian dish with endless variations. Here's a high-protein twist on the traditional idli, packed with the goodness of spinach and paneer. It's super simple to make and delicious.
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1 cup rice, 1/2 cup urad dal, 1/2 tsp fenugreek seeds, Salt, 1/2 cup palak, chopped, 1/2 cup paneer, grated, 1/2 onion, chopped1 green chilli, chopped, 1/2 tsp ginger, grated, Oil
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Start by making the batter for the idlis. Wash the urad dal and idli rice, then soak them separately in water along with the methi seeds. Let them soak for about an hour or two.
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Once soaked, grind the rice and dal separately into a smooth batter. Combine them together, add salt, and mix well. Set it aside for a few hours to ferment.
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Heat some oil in a pan, add jeera (cumin), and let it splutter. Toss in the onions and sauté until golden. heat.
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Then add the palak, paneer, ginger, chillies, and salt, and cook for a few minutes. Once done, turn off the
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Grease the idli moulds with a little oil and pour the idli batter into them. Spoon the palak mixture on top, but don't go overboard with it.
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Steam the idlis for about 10-15 minutes, and once they're done, serve them hot!
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For More Idli Recipe Click Here
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