10 minsSpinach Idli with coconut chutney is a soft & fluffy steamed cake made of fermented rice & lentil batter. there is high in fiber, vitamins and minerals. These are one of the healthiest protein packed breakfasts from South Indian cuisine. coconut chutney makes it rich in energy and healthy.
Nutritional info
- Ingredients
- Step-by-step
1.5 Tsp(5.0 gm) Palak(Chopped)
3 Tbsp(27.0 gm) Rice
3 Tsp(8.0 gm) Urad Dal
1/4 Tsp(0.76 gm) Salt
1 Tsp(2.0 ml) Oil
As Required(21.0 ml) Water
1/4 Cup(5.0 gm) Fresh Coconut(Chopped)
1/4 Tsp(0.14 gm) Tamarind Paste
1 Tsp(0.26 gm) Green Chilli(Chopped)
4 No.(0.05 gm) Kadi Patta
1/4 Tsp(0.11 gm) Black Urad Dal
1 Tbsp(1.0 gm) Chana Dal
1/2 Tsp(0.22 gm) Rai
1/2 Tsp(0.13 gm) Ginger(Chopped)
1/4 Tsp(0.13 gm) Salt
1/2 Tsp(0.2 ml) Oil
As Required(6.0 ml) Water
For Idli
Add spinach puree, 1/4 salt
Greece tray with 1 tsp oil, pour batter into tray, put tray in idli stand
Cover with lid and cook well
Serve Hot
For Chutney
Add 1/4 cup chopped fresh coconut and 1/2 tsp chopped ginger, add 1 tbsp chana Dal, 1/4 tsp tamarind paste, add 1 tsp chopped green chili, 1/4 tsp salt
Blend Well and add water & blend.
Add 1/2 tsp oil, 1/2 tsp rai allow it to crackle, 4 no. kadi patta, 1/4 tsp black urad dal
Add Tadka on Chutney
