Palak Rava Idli Recipe
by Tarla Dalal
Added to 6 cookbooks
This recipe has been viewed 4021 times
An instant idli recipe that requires no soaking and grinding, the Palak Rava Idli is a nice variant of the regular rava idli.
It is made with a batter of semolina and curds, perked up with an aromatic tempering, and reinforced with a vibrant spinach paste. A pinch of fruit salt helps to give the idli a soft texture and good mouth-feel.
Serve it hot with sambhar and chutney for breakfast or dinner .
You can also try other idli recipes like Idli or Poha Idli .
- Combine the rava, curds and ¼ cup of water in a deep bowl and mix well.
- Cover with a lid and keep aside for 15 minutes.
- After 15 minutes, add the prepared spinach paste, lemon juice, salt and ¼ cup of water and mix well. Keep aside.
- Heat the ghee in a small pan, add the mustard seeds and urad dal and sauté on a medium flame for 30 seconds.
- Add the cashewnuts and sauté on a medium flame for 30 seconds.
- Pour this prepared tempering over the batter and mix well.
- Just before steaming, add the fruit salt and 2 tsp of water over the batter.
- When the bubbles form, mix gently.
- Pour a little batter into each greased idli mould and steam in a steamer for 10 to 12 minutes or till the idlis are cooked.
- Serve hot with sambhar and coconut chutney.
Nutrient values (Abbrv) per idli
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