Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, spinach idli. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
An instant idli recipe that requires no soaking and grinding, the Palak Rava Idli is a nice variant of the regular rava idli. It is made with a batter of semolina and curds, perked up with an aromatic tempering, and reinforced with a vibrant spinach paste. A pinch of fruit salt helps to give the idli a soft texture and good mouth-feel.
Spinach Idli is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Spinach Idli is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have spinach idli using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Spinach Idli:
- Make ready 1/2 Bunch spinach
- Prepare 2 Chopped Green chillies
- Get 1/2 inch ginger
- Make ready 1 Garlic clove
- Get 1 Tsp cumin seeds
- Prepare 3/4 curd
- Get 1 Cup semolina
- Get For Tempering:
- Make ready 1 Tsp ghee
- Get 1 Tsp mustard seeds
- Make ready 1 Tbsp Urad dal
- Get Few chopped cashew nuts
- Make ready As required Salt
- Make ready 1 Tsp Eno fruit salt
The same moong dal batter can also be used to make healthy pankis and pancakes. Wash the spinach leaves and keep aside. When cooled, grind them in a blender/mixer. Take half of the idli batter in a bowl and transfer the spinach puree into the bowl, add red chilli powder and black pepper.
Instructions to make Spinach Idli:
- Take spinach, green chillies, ginger, garlic,cumin seeds in a pressure cooker and boiled them and sieved them and drained all the water. If you don’t want to boil it you can either steam it or sauté it in a pan. Now put the all ingredients in a grinder,add 2 tbsp curd and grind it. Now paste in ready. Paste should be finely ground. Let’s remove it in a bowl.
- Now add rest of the curd in the paste and mix it well. Now add semolina. Consistency should be like the normal Idli batter. Add little water and mix it well. Now batter is ready, slow this to rest for 10 minutes.
- For Tempering- Take ghee in pan. Once ghee is hot enough,add mustard seeds, urad dal. When the urad dal start to change colour,add chopped cashew nuts. Now put this Tadka in a batter. Add salt to taste and mix it well.
- Take a steamer, Idli maker or cooker. Put some water in the Idli maker and heat it. Now take the Idli mould. Greased them with a oil. Now add Eno fruit salt and mix gently. Now put the batter in the mould. Now water has come to a boil. Place the Idli mould in the Idli maker and cover it It will take around 12-15 minutes.
- After 12 -15 minutes switch off the gas and wait for 5 minutes. Now remove from the mould. Now Spinach Idlis are ready to eat.
Your spinach idli batter is ready. To prepare beetroot mixture Mix the idli batter & spinach puree. If using homemade batter, dont add any/much water during grinding. If using store bought batter, skim the water that floats on the top. We need a thicker than usual batter for best results.
So that’s going to wrap it up with this special food spinach idli recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
