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Spinach Idli

6 Jul

Palakura Idli.

Spinach leaves are wash and ground into paste using a blender. The spinach paste is then mixed with the idli batter and poured into idli moulds. The idli is then steamed till done. Serve spinach idli with spicy idli powder or with sambar or with coconut chutney.
Makes: around 4 Spinach Idli.


Idli Batter 1 Cup
Spinach Leaves 1 1/2 Cups Packed
Cilantro few Leaves
Salt to taste
Ghee few drops

Method of preparation:

Wash the spinach leaves and keep aside.
Grind spinach leaves into smooth paste after adding enough water.

In a bowl, add the idli batter, ground spinach paste and salt (if necessary).
Mix thoroughly and keep aside.

Grease idli moulds with few drops of ghee.
Pour few tablespoons of spinach idli batter in each idli mould.
Place the idli stand in steamer.
Steam the spinach 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 spinach idli with coconut chutney or with any chutney of your choice.
Notes: Make sure idli is steamed well before removing from heat.

Suggestions: Make sure idli batter is not too thick or not too thin. Adjust the batter with water if necessary.
Variations: Also grind chopped green chiles with spinach leaves before adding to the batter for a spicy idli.
Other Names: Spinach Idli, Palakura Idly.