By: Payal
Idli is a popular South Indian dish, and you'll find many variations of it. We're adding a delicious spinach idli recipe to that list.
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1 cup sooji
2 cups curd
1 cup spinach purée
1 grated carrot
½ capsicum, finely chopped
Salt to taste
1 tsp fruit salt
For Tadka
1 tsp mustard seeds
2 tbsp chopped onion
1 green chilli, finely chopped (optional)
2 tbsp cashew, chopped
Curry leaves
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Take semolina in a bowl, add yoghurt and salt, mix well, and set aside for 20 minutes.
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Heat the water in a pan, and once it boils, add the spinach leaves and blanch them. Drain and set aside.
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Now, take the blanched spinach in a blender, add two green chillies, ginger, and garlic, and make a smooth paste. Mix this spinach purée into the prepared semolina batter.
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Then, add the grated carrots and bell peppers and mix well. Meanwhile, heat some oil in a pan, add mustard seeds and curry leaves, and let them splutter for two minutes. Then add the chopped onion and cashews and sauté for two minutes.
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Add this tempering to the batter; this gives the idlis a nice flavour. Now, grease the idli maker with oil or ghee and pour the batter into it.
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Steam the idlis for around 10–15 minutes, then serve hot and enjoy!
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