How to make Spinach And Cheese Idli -

A famous South Indian snack with a variation.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split black gram skinless (dhuli urad dal) (उड़द दाल धुली), Rice rawa (idli rawa) (इडली का रवा/ राईस रवा)

Cuisine : Fusion

Course : Snacks and Starters

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For more recipes related to Spinach And Cheese Idli checkout Venkaya Adai, Rasam Vada, Biscoot Ambode. You can also find more Snacks and Starters recipes like Shakkarkand Tikki Egg Nests Blueberry Buttermilk Cup Cakes Dahi ke Sholay - SK Khazana

Spinach And Cheese Idli

Spinach And Cheese Idli Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 7-8 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Spinach And Cheese Idli Recipe

  • Split black gram skinless (dhuli urad dal) 1 cloves

  • Rice rawa (idli rawa) 2 cup

  • Salt to taste

  • Spinach 15-20 leaves

  • Cheese grated 1/2 cup

  • Black peppercorns crushed 1 tablespoon

Method

Step 1

Soak urad dal and idli rawa separately for three to four hours. Drain and grind the dal, sprinkling water as required, to a smooth and spongy batter. Drain idli rawa and add it along with salt to the dal batter and mix thoroughly using a whipping action so that the batter is well blended.

Step 2

Keep the batter in a large vessel, close tightly and rest in a warm place for twenty four hours or at least overnight. Blanch the spinach leaves in boiling water for two to three minutes, puree them leaving aside a few for shredding. Refresh under cold water. Add the spinach puree to the idli batter and mix well.

Step 3

Pour into lightly oiled idli trays, top with shredded spinach leaves and grated cheese. Sprinkle crushed black peppercorns and steam till the idlis are done. Serve the idlis with chilli sauce or chilli garlic sauce.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.