Methi Leaves Idli

Name: Methi Leaves Idli
Cuisine: Indian
Ingredients: 3-4 cups dosa batter; 1 cup fenugreek leaves, chopped finely; 1 tsp. roasted coriander-cumin powder; 1/4 tsp. asafoetida; pinch red chili flakes (opt); 1 tsp. grated ginger; 2 tbsp. fresh grated coconut; oil to shallow fry; 1 tbsp. oil; 1/2 tsp. mustard seeds; 1 tsp. urad dal (split black gram lentil); 1 tsp. idli podi (gun powder) to garnish (opt)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#healthyjunior - Idlis in general are a perfect healthy and nutritious breakfast option. So dish out in a new avatar by adding some chopped methi (fenugreek) leaves. You can go ahead and add any other greens of your choice. Serve these soft and fluffy treats along with sambar and chutney for a wholesome breakfast.

Bethica Das @kitchen_flavours

Saved

Ingredients

3-4 cupsdosa batter
1 cupfenugreek leaves, chopped finely
1 tsp.roasted coriander-cumin powder
1/4 tsp.asafoetida
pinchred chili flakes (opt)
1 tsp.grated ginger
2 tbsp.fresh grated coconut
oil to shallow fry
1 tbsp.oil
1/2 tsp.mustard seeds
1 tsp.urad dal (split black gram lentil)
1 tsp.idli podi (gun powder) to garnish (opt)

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Steps

1

In a bowl, mix together the batter, greens, coriander-cumin powder, chili flakes, asafoetida, ginger and fresh grated coconut.
2

Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and saute till light brown. Switch off the flame and pour this tempering over the idli batter. Mix well.
3

Pour spoonfuls over greased idli moulds.
4

Steam for 15 minutes (5 minutes on high flame & the remaining on low flame).
5

Garnish with idli podi (gun powder). Serve with sambar and chutney.