Palak Carrot Rava Idli

Name: Palak Carrot Rava Idli
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup semolina; 1/2 cup curd; 1 cup palak(spinach) leaves; 1 tbsp chopped coriander; 2 green chillies; 2 tbsp carrot grated; 8-10 cashew nuts roasted; 1 tbsp refined oil; 1 tsp ghee; 10-12 fried curry leaves; To taste salt; 1/4 tsp baking powder; 1 tsp Eno fruit salt; 1 tsp mustard seed; 1 pinch hing/asafoetida; 1 tsp ginger paste; 1 tsp sambar masala

Kumkum Chatterjee @cook_12055532

#steamedfood/ post-2
#goldenapron3
#week4 /post-2
#ingredient- Rava , Palak
#language -English
This is an unique recipe of instant idli which requires no fermentation.Made with rava (semolina) and curd it is made all the more healthy and nutritious by adding spinach (palak) and carrot.It is best served in breakfast with pickles,coconut chutney or sambar.

Kumkum Chatterjee @cook_12055532

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Ingredients

3 servings

1 cupsemolina
1/2 cupcurd
1 cuppalak(spinach) leaves
1 tbspchopped coriander
2green chillies
2 tbspcarrot grated
8-10cashew nuts roasted
1 tbsprefined oil
1 tspghee
10-12fried curry leaves
To tastesalt
1/4 tspbaking powder
1 tspEno fruit salt
1 tspmustard seed
1 pinchhing/asafoetida
1 tspginger paste
1 tspsambar masala

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Steps

1

Mix curd in lightly roasted semolina/rava.Add salt and set aside.Steam spinach in microwave for 1 minute or blanch in boiling for 2 minutes and strain.Cool and make a paste of it with 1 green chilli,chopped coriander and ginger paste.
2

Mix this paste in the rava curd mixture.Add little water if needed after adding the palak paste.Set aside for 20 minutes.Meanwhile dry roast cashewnuts and set aside.Heat 1 tbsp oil in a wok and sprinkle mustard seeds and curry leaves.When they crackle, add it to the rava palak paste.Also add finely chopped 1 green chilli,1 tbsp grated carrot,hing, sambar masala,salt to taste,baking powder and Eno fruit salt.Mix all to a smooth paste.
3

Grease an idli stand.Place 1 cashewnut and little grated carrot in each groove.Steam in a pressure cooker without vent weight or in an idli steamer for 12 minutes in medium flame.Open lid after 5 minutes.With the help of a knife take out the idlis.Smear ghee and serve hot in breakfast or as a snack with mixed pickle, coconut chutney or sambar.