The season for fresh, tender spinach leaves is here, and what better way to enjoy them than by incorporating this nutritious green into a classic South Indian breakfast? A simple yet delightful twist on the traditional idli, Spinach Idli offers a vibrant color, a boost of vitamins, and the same soft, fluffy texture. This recipe, perfect for home cooks, transforms basic ingredients into a wholesome morning meal.
Ingredients You Will Need
To prepare this healthy Spinach Idli, you will need a specific set of ingredients. Gather 2 cups of idli rice, ½ cup of urad dal (split black gram), and ½ teaspoon of fenugreek seeds for the base batter. For the spinach infusion and flavoring, have ready 1 cup of spinach puree, 1 green chilli, ½ teaspoon of cumin seeds, 1 small piece of ginger, salt to taste, and 1 teaspoon of oil for greasing.
Step-by-Step Preparation Guide
The process begins the night before. Soak the idli rice, urad dal, and fenugreek seeds together in water overnight. This crucial step ensures the ingredients soften completely, leading to a smooth batter and perfectly textured idlis.
Making the Batter
The next day, drain the soaked ingredients and blend them into a smooth, fermentable puree. To this classic idli batter, add the star ingredient: 1 cup of fresh spinach puree. The vibrant green puree not only adds color but also integrates the goodness of spinach seamlessly.
Now, introduce the aromatics and spices. Finely chop or grate the green chilli and ginger, and add them to the mixture along with the cumin seeds and salt. Mix all the components gently until they are evenly combined. This is the time to check the salt levels and adjust according to your preference.
Steaming to Perfection
Proper steaming is key to achieving the ideal fluffy texture. Start by greasing the idli moulds lightly with oil. Simultaneously, heat your idli steamer or a large pot with a stand for about five minutes to get it ready.
Pour the prepared spinach-idli batter into each greased mould cavity. Carefully place the filled mould into the preheated steamer. Steam the idlis for 10 to 12 minutes on medium heat. You will know they are done when you insert a toothpick or a clean knife into the center, and it comes out clean.
Serving Your Creation
Once steamed, patience is important. Let the idlis rest in the mould for about 5 minutes after turning off the heat. This allows them to set slightly, making them easier to remove. Gently demould the soft, green idlis and serve them hot. They pair wonderfully with classic accompaniments like coconut chutney and sambar, making for a complete, satisfying, and healthy South Indian breakfast that is sure to impress.
