Instructions for how to make Palak Rava Idli:
- Firstly, heat 2 tsp oil in a pan and then add mustard seeds to it.
- Then add urad dal and curry leaves to it. Let them splutter.
- Add chopped cashews to the pan and saute them till turns golden.
- Add spinach puree in a large mixing bowl.
- Add curd to a mixing bowl.
- Whip the curd and spinach puree well.
- Add Rava to the mixture slowly and mix them well.
- Add water as required or 1/3 cup to make idli batter.
- Add finely chopped capsicum to it.
- Add prepared tempering to it.
- Add ginger paste to it.
- Mix them well to form a smooth batter.
- Rest for 20 minutes or until the rava absorbs water.
- After 20 mins, again mix it well and add water if required, to form an idli batter consistency batter.
- Just before steaming, add salt and baking soda to it.
- Add 1/2 tsp water over the baking soda and mix well till it turns frothy.
- Pour the batter immediately into the greased idli plate.
- Steam the spinach idli for 4.5 minutes in the microwave.
- Palak rava Idli is ready to serve. Enjoy it with Peanut chutney, Kara chutney or with Sambhar.
1. Firstly, heat 2 tsp oil in a pan and then add mustard seeds to it.
2. Then add urad dal to it.
3. Add curry leaves to it. Let them splutter.
4. Add chopped cashews to the pan and saute them till turns golden.
5. Add spinach puree in a large mixing bowl. To make Spinach puree grind/blend blanched or boiled spinach and 2 green chilies to a smooth paste.
6. Add curd to a mixing bowl.
7. Whip the curd and spinach puree well.
8. Add Rava to the mixture slowly and mix them well.
9. Add water as required or 1/3 cup to make idli batter.
10. Add finely chopped capsicum to it.
11. Add prepared tempering to it.
12. Add ginger paste to it.
13. Mix them well to form a smooth batter.
14. Rest for 20 minutes or until the rava absorbs water.
15. After 20 mins, again mix it well and add water if required, to form an idli batter consistency batter.
16. Just before steaming, add salt and baking soda to it. Alternatively, add 1/2 tsp of eno (Fruit salt) to it.
17. Add 1/2 tsp water over the baking soda and mix well till it turns frothy.
18. Pour the batter immediately into the greased idli plate. I have prepared it in the microwave, so using microwavable idli stand.
19. Steam the spinach idli for 4.5 minutes in the microwave. If you are preparing in steamer, steam it for 15 minutes on medium flame.
20. After that demold the idlis from the plate.
21. Palak rava Idli is ready to serve. Enjoy it with Peanut chutney, Kara chutney or with Sambhar.
Tips:
- Adding baking soda, makes idli soft and spongy.
- You can add peanuts also in place of cashews.
AuthorNidhi kakkar
Ingredients
Directions
1. Firstly, heat 2 tsp oil in a pan and then add mustard seeds to it.
2. Then add urad dal to it.
3. Add curry leaves to it. Let them splutter.
4. Add chopped cashews to the pan and saute them till turns golden.
5. Add spinach puree in a large mixing bowl. To make Spinach puree grind/blend blanched or boiled spinach and 2 green chilies to a smooth paste.
6. Add curd to a mixing bowl.
7. Whip the curd and spinach puree well.
8. Add Rava to the mixture slowly and mix them well.
9. Add water as required or 1/3 cup to make idli batter.
10. Add finely chopped capsicum to it.
11. Add prepared tempering to it.
12. Add ginger paste to it.
13. Mix them well to form a smooth batter.
14. Rest for 20 minutes or until the rava absorbs water.
15. After 20 mins, again mix it well and add water if required, to form an idli batter consistency batter.
16. Just before steaming, add salt and baking soda to it. Alternatively, add 1/2 tsp of eno (Fruit salt) to it.
17. Add 1/2 tsp water over the baking soda and mix well till it turns frothy.
18. Pour the batter immediately into the greased idli plate. I have prepared it in the microwave, so using microwavable idli stand.
19. Steam the spinach idli for 4.5 minutes in the microwave. If you are preparing in steamer, steam it for 15 minutes on medium flame.
20. After that demold the idlis from the plate.
21. Palak rava Idli is ready to serve. Enjoy it with Peanut chutney, Kara chutney or with Sambhar.
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