Palak Chola Dal Idli, Breakfast Recipe


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Palak Chola Dal Idli,  Breakfast Recipe

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

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This idli breaks all stereotypical notions that we usually have about idli – it is not made of rice and urad, it does not require fermentation, yet it is super tasty!

Two off-beat ingredients – chola dal and palak form the base of this tasty idli, which gains some additional flavour from ingredients like ginger, green chillies and lemon juice. A dash of fruit salt enables you to cook the batter immediately without requiring any fermentation.

This no-fuss recipe does not require much preparatory work – just plan ahead and soak the chola dal, that’s all. Together with chutney and sambhar, the Palak Chola Dal Idli makes a wonderful breakfast.

You can also try other recipes like Poha Dhokla and Sevaiyan Upma for breakfast.

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Palak Chola Dal Idli, Breakfast Recipe recipe - How to make Palak Chola Dal Idli, Breakfast Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 14 idlis
Show me for idlis

Method
  1. Combine the chola 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 deep bowl, add the ginger-green chilli paste and salt and mix well.
  3. Add the fruit salt and 1 tbsp of water and mix gently.
  4. Pour spoonful of the batter into greased idli moulds.
  5. Steam in an idli steamer for 10 to 12 minutes or till they are cooked.
  6. Repeat with the remaining batter to make more idlis.
  7. Serve hot with sambhar and coconut chutney.

Nutrient values per idli
Energy1 cal
Protein0.1 g
Carbohydrates0.1 g
Fiber0.1 g
Fat0 g
Cholesterol0 mg
Vitamin A135.5 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30 mg
Vitamin C0.8 mg
Folic Acid3 mcg
Calcium2 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Sodium1.4 mg
Potassium6 mg
Zinc0 mg

RECIPE SOURCE : Microwave CookingBuy this cookbook

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Reviews

Palak Chola Dal Idli, Breakfast Recipe
5
 on 19 Jul 17 04:28 PM


These idlis made with spinach and chola dal were so tasty and soft and fluffy, I enjoyed every bite of it with sambhar and coconut chutney, truly a unusual recipe.