Fenugreek leaves are cleaned, washed and wilted in oil seasoned with whole spices. The mixture is then mixed with idli batter and poured into idli moulds. The idli is then steamed till done. Serve fenugreek leaves idli with spicy idli powder or with sambar or with coconut chutney.
Makes: around 4 Fenugreek Leaves Idli.
Idli Batter 1 Cup
Fenugreek Leaves 1/4 Cup Packed
Green Chile 1
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Oil 1 tsp
Method of preparation:
Separate fenugreek leaves and thoroughly wash them.
Remove stems, wash and finely chop green chiles.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, fenugreek leaves and salt.
Fry till fenugreek leaves wilt and remove from heat.
In a bowl, add the idli batter, above fenugreek mixture and salt (if necessary).
Mix thoroughly and keep aside.
Grease idli moulds with few drops of ghee.
Spread few tablespoons of batter in each idli mould.
Place the idli stand in steamer.
Steam the idli for around 8 minutes.
Leave the idli outside for a minute or two to cool down.
Carefully remove the idli from idli mould with help of a spoon.
Serve fenugreek leaves idli with spicy idli powder or with sambar or with coconut chutney.
Notes: Make sure idli is steamed well before removing from heat.
Suggestions: Adjust the amount of fenugreek leaves if necessary. Make sure idli batter is not too thick or not too thin. Adjust the batter with water if necessary.
Variations: You can also add very finely chopped onion to the oil along with fenugreek leaves. Check fenugreek seeds idli here.
Other Names: Fenugreek Leaves Idli, Menthikura Idli.