Palak idli

SPINACH IDLI / PALAK IDLI

Idli is very popular South India breakfast dish which is very simple to prepare at home. It is easy to make at  and liked by every generation. 

This spinach idli is a rich in protein, light and a healthy dish. It’s a really good option for breakfast or evening snacks. It’s very light, yummy in taste and they are very light like most south indian food. 

IDLIS

Idlis contain no cholesterol, no fat, and no saturated fat. Consuming less than 16 grams of saturated fat and 300 milligrams of cholesterol lessens your risk of different cardiovascular disease and stroke. From the salt, each idli does contain about 65 milligrams of sodium which is very normal.

Idli is a perfect combination of urad dal and par boiled rice which make it a complete protein. The fiber present in idlis makes it very easy to digest. 

Make sure you add idlis to your daily diet and enjoy them with healthy accompaniments.

SPINACH / PALAK

Spinach is an excellent source of vitamin K as well as being a source of magnesium, calcium and phosphorus. These nutrients are important for maintaining bone health. Spinach is rich in vitamins A, C and K, magnesium, iron and manganese, which help in improving immunity. Also, it helps in fighting oxidative stress. by further strengthening the immunity. Spinach is rich in nitrates which help in balancing the blood pressure level of the blood.

Addition of spinach to your regular idlis  adds a lot of health benefits .

INGREDIENTS

• Idli batter – 3 cup
• Thick palak puree – 3 or 4 tbsp

PREPARATION

1. For idli batter refer here – Batter for soft idlis VARITEIES OF IDLI RECIPES – https://maryzkitchen.com/?s=IDLI
2. Remember the batter has to be thick , as we will add the palak puree .
3. Clean ,wash ,rinse and the palak leaves . Grind it with 1 green chilli + small piece of ginger into a fine puree. [ ginger and chilli optional ] As palak doesnt have any flavour , I added chilli and ginger . Dont add water while grinding , after washing the leaves are wet , that much moisture is enough to grind .

METHOD

Add the palak puree to the fermented idli batter and mix well . [ roughly 1 tbsp piree for 1 cup batter ]

Heat the steamer with water in it.

Grease the idli moulds with oil  and pour enough batter in the moulds .

Keep it for steaming for 10 mins . [don’t over steam ]

Allow it to cool for 1 min .

Remove it with a knife or spoon .

Serve hot with any SouthIndian accompaniments.

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