Follow these steps for perfect results
Idli Dosa Batter
Spinach
roughly chopped
Salt
to taste
Red Chilli Powder
Garam Masala Powder
Sunflower Oil
to grease
Cashew Nuts
slit (optional)
Gather all ingredients.
Wash the spinach leaves.
Blanch spinach in hot water for 3 minutes.
Cool the blanched spinach.
Puree the spinach in a mixer/blender.
Pour idli batter into a mixing bowl (about 1 cup).
Add spinach puree to the bowl.
Add salt, red chili powder, and garam masala.
Mix well with a fork.
Grease idli molds with oil.
Spoon batter into idli molds.
Add a piece of cashew nut on top of each idli (optional).
Steam for 10 to 12 minutes, or until cooked.
Cool slightly.
De-mold the idlis with a spoon or knife.
Serve with Kadale Chutney or Thakkali Vengayam Sambar.
Expert advice for the best results
Add grated carrots or other vegetables to the batter for added nutrition.
Ensure the idli steamer has enough water before steaming.
Everything you need to know before you start
10 mins
Idli batter can be prepared in advance.
Garnish with fresh coriander leaves.
Serve hot with chutney and sambar.
South Indian style coffee
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