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Spinach And Cheese Idli

A famous South Indian snack with a variation. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Split black gram skinless (dhuli urad dal), Rice rawa (idli rawa)
Cuisine Fusion
Course Snacks and Starters
Prep Time 7-8 hour
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg
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Ingredients list for Spinach And Cheese Idli

  • 1 cloves Split black gram skinless (dhuli urad dal)
  • 2 cup Rice rawa (idli rawa)
  • to taste Salt
  • 15-20 leaves Spinach
  • 1/2 cup Cheese grated
  • 1 tablespoon Black peppercorns crushed

Method

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  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.
  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.
  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.

Nutrition Info

Calories 665
Carbohydrates 109.8
Protein 24.9
Fat 13.9
Other Fiber Niacin- 3.9mg
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