How to make Spinach and Cheese Idlis - Healthier version of idlis with the addition of spinach puree.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split black gram flour (urad dal ka atta) (उड़द दाल का आटा), Idli rawa
Cuisine : Indian
Course : Snacks and Starters
Spinach and Cheese Idlis Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
You can also find more Snacks and Starters recipes like Khatta Boti Kabab, Idada, Badami Tangdi, Wholewheat Banana Pancake.
Prep Time : 10-15 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Spinach and Cheese Idlis Recipe
Split black gram flour (urad dal ka atta) soaked for 3-4 hours ½ cup
Idli rawa soaked for 3-4 hours 1 cup
Spinach puree ½ cup
Processed cheese grated ¼ cup
Salt to taste
Oil for greasing
Crushed black peppercorns ½ teaspoon
Method
Step 1
Drain and grind black gram, with sufficient water, to a smooth and spongy batter.
Step 2
Drain idli rawa and add to the batter and mix well. Transfer the batter into a deep bowl, cover and keep in a warm place overnight to ferment.
Step 3
Add salt and spinach puree and mix well.
Step 4
Grease idli moulds with little oil and pour the batter into each mould, top with crushed peppercorns and cheese and stream for 10-15 minutes.
Step 5
Cool, demould and serve with chutney.
