Palak Chola Dal Idli ( Microwave Recipe )

Palak Chola Dal Idli ( Microwave Recipe )

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Idli has always been lauded as a healthy breakfast option, since it is a steamed food made of protein-rich and energy giving ingredients like urad dal and rice. Here is a strikingly different idli, made with completely different ingredients. Palak and chola complement each other in terms of flavour and colour. Sometimes, certain ingredients add a lot of value to a recipe even if used in minuscule quantities-lemon juice is like that! actually, the batter itself looks so interesting that you might be tempted to dip your fingers in even before you cook the idlis. We suggest cooking only four idlis at a time to ensure that they are evenly cooked. Serve with chutney and sambhar, for a wholesome meal.

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Palak Chola Dal Idli ( Microwave Recipe ) recipe - How to make Palak Chola Dal Idli ( Microwave Recipe )

Soaking Time:  7 to 8 hours   Preparation Time:    Cooking Time:    Total Time:     Makes 16 idlis
Show me for idlis

1 1/2 cups soaked chola dal (split cow peas) (split chick peas)
1/2 cup chopped spinach (palak)
1/2 tsp lemon juice
1/2 tsp ginger-green chilli paste
salt to taste
oil for greasing
3/4 tsp fruit salt
  1. Combine the dal, spinach and lemon juice along with ½ cup of water and blend in a mixer to a smooth paste.
  2. Transfer the mixture in a bowl, add the ginger-green chilli paste and salt and mix well.
  3. Grease the microwave safe idli moulds and keep aside.
  4. Add the water in the microwave safe idli steamer and microwave on high for 30 seconds.
  5. Meanwhile add the fruit salt to the idli batter and mix gently.
  6. Divide the batter into 16 equal portions and pour 4 portions into 4 greased idli moulds.
  7. Microwave on high for 2 minutes.
  8. Repeat steps 6 and 7 to make 12 more idlis in 3 more batches.
  9. Serve immediately.

Handy tip:

  1. Reheat the water in the idli mould after each batch.
  2. To get soft and evenly cooked idlis, ensure that you cook only 4 at a time.

RECIPE SOURCE : Microwave CookingBuy this cookbook

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