Spinach Idli With Coconut Chutney Recipe

Spinach 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

  • 1.1 gm
    Protein
  • 2.7 gm
    Total Fat
  • 15.4 gm
    Carbohydrate
  • 0.3 mg
    Vitamin C
  • 9.0 mcg
    Vitamin A
  • 4.5 mg
    Calcium
  • 0.2 mg
    Iron
  • 99.9 kcal
    Energy

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2.0 Tbsp(27.0 gm) Rice

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2.0 Tsp(8.0 gm) Urad Dal

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1.0 Chopped Tsp(5.0 gm) Palak

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0.17 Tsp(0.76 gm) Salt

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0.69 Tsp(2.0 ml) Oil

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21.0 Ml(21.0 ml) Water

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0.03 Chopped Cup(5.0 gm) Fresh Coconut

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1/8 Chopped Tsp(0.26 gm) Green Chilli

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0.03 Tsp(0.14 gm) Tamarind

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0.47 Number(0.05 gm) Kadi Patta

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0.03 Tsp(0.11 gm) Urad Dal

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1/8 Tbsp(1.0 gm) Chana Dal

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0.06 Tsp(0.22 gm) Rai

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0.06 Tsp(0.13 gm) Ginger

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0.03 Tsp(0.13 gm) Salt

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0.06 Tsp(0.2 ml) Oil

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6.0 Ml(6.0 ml) Water
  • For Idli

    Add spinach puree, white sesame seeds in the batter and mix well.

  • 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