First cut one big onion add green chilli and chopped ginger cook well then add Palak and let it sweat a little.

Now add amchur and dhaniya powder to it mix with a sprinkle of water to this add coriander leaves cook and make a paste of it. Now to the same Kadai add capsicum with a pinch of salt and sweat it a little, don’t over cook.

Now to this add the paste of Palak coriander and onion, add sambahar powder and boil it for two mins.

Grease the idli plate and add half spoon of idli batter in each cavity and steam it for ten mins. Idli are ready. Now cool it for 3 hours and take enough oil heat it in Kadai and deep fry it.

Now idli are deep fried. Add this to the Palak gravy and serve. Palak garavy is also ready.