How to make Spinach and Cheese Idlis -

Healthier version of idlis with the addition of spinach puree.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split black gram flour (urad dal ka atta) (उड़द दाल का आटा), Idli rawa

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Spinach and Cheese Idlis checkout Dahi Vada Premix - SK Khazana. You can also find more Snacks and Starters recipes like Jain Chinese Bhel Muesli Eclairs Masoor Tikki-SK Khazana

Spinach and Cheese Idlis

Spinach and Cheese Idlis Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 10-15 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Spinach and Cheese Idlis Recipe

  • Split black gram flour (urad dal ka atta) soaked for 3-4 hours ½ cup

  • Idli rawa soaked for 3-4 hours 1 cup

  • Spinach puree ½ cup

  • Processed cheese grated ¼ cup

  • Salt to taste

  • Oil for greasing

  • Crushed black peppercorns ½ teaspoon


Step 1

Drain and grind black gram, with sufficient water, to a smooth and spongy batter.

Step 2

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.

Step 3

Add salt and spinach puree and mix well.

Step 4

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.

Step 5

Cool, demould and serve with chutney.

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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 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.