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Main Ingredients | Split black gram flour (urad dal ka atta), Idli rawa |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 10-15 hour |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Spinach and Cheese Idlis
- ½ cup Split black gram flour (urad dal ka atta) soaked for 3-4 hours
- 1 cup Idli rawa soaked for 3-4 hours
- ½ cup Spinach puree
- ¼ cup Processed cheese grated
- to taste Salt
- for greasing Oil
- ½ teaspoon Crushed black peppercorns
Method
- Drain and grind black gram, with sufficient water, to a smooth and spongy batter.
- Drain idli rawa and add to the batter and mix well. Transfer the batter into a deep bowl, cover and keep in a warm place overnight to ferment.
- Add salt and spinach puree and mix well.
- Grease idli moulds with little oil and pour the batter into each mould, top with crushed peppercorns and cheese and stream for 10-15 minutes.
- Cool, demould and serve with chutney.
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