How to make South Indian Spinach Idli for breakfast

It's the season for fresh and tender spinach leaves and how about converting them into puree and add to idli batter? Here's the simplest recipe to try at home.

2 cups idli rice, ½ cup urad dal, ½ tsp fenugreek seeds, 1 cup spinach puree, 1 green chilli, ½ tsp cumin seeds, 1 small piece ginger, salt to taste, and 1 tsp oil

Soak the rice, dal, and fenugreek seeds overnight.

Blend them into puree and add spinach puree to it.

Add all the spices and herbs to the mixture. Mix gently until evenly combined. Check salt and adjust if needed.

Grease idli mould and also heat the steamer with some oil for 5 minutes.

Pour the batter into each mould. Steam in a preheated idli steamer for 10–12 minutes or until a toothpick comes out clean.

Let the idlis rest for 5 minutes. Demould and serve hot with coconut chutney.

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