October 17, 2011

Palak Idlis

Spinach is one of my favourite leafy vegetable- nutritious and versatile. There are a gazillion recipes in various Indian cuisines. Here's my take on idlis with spinach.


  • 11/2 cup rice flour
  • 2 tbsp Urad daal
  • 2 tbsp Chana daal
  • 2 tbsp Mung daal
  • 1 cup plain yogurt
  • 1 cup frozen Palak /spinach (thawed). You can also use fresh spinach. Blanch it in hot water for five minutes and squeeze the excess water.
  • 1 green chilli (optional)
  • a pinch salt(optional)
  • 1 tsp Eno/ fruit salt

Special equipment
Idli mould (available in any Indian grocery store)
Pressure cooker/ steamer.

Rice-daal soaked in yogurt
  • Grind the urad, chana and mung daal in a grinder into fine powder. I find a coffee grinder works best, but a regular grinder should also work. 
  • Mix the ground daal into rice flour in a medium sized bowl, and soak it in yogurt. The consistency would be very dense. Add a little water if you feel the batter is still not moist. Let it soak for 4-5 hours.
Palak paste
  • Grind the palak /spinach and green chilli with a pinch of salt to a smooth paste.
  • Add palak paste to the Idli batter and mix gently.  
Rice-Daal batter and palak paste - before mixing
  • Fill pressure cooker/ steamer with 1-2 inch water, and set on medium high heat.
  • Add Eno into the batter, and mix gently. Tiny bubbles should form in the batter.

  • Grease idli mould and pour 3/4th in each cavity of the mould.
Palak Idli batter in the idli mould
  • Place the mould carefully in the steamer and cover. If using pressure cooker, do not use the whistle/ pressure. Steam for 10-12 minutes.
  • Palak Idli is ready. Serve with coconut chutney. It is great as an appetizer or even a nice healthy lunch.

Bon Apetit!

Hetal from Houston
Palak Idlis

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