Stuffed Palak Idli

Healthy and delicious idlis stuffed with a flavorful spinach and carrot mixture—a twist on the classic South Indian idli.

45 min 4 servings Hard Vegetarian Breakfast Healthy Snacks

Ingredients

Check off items as you gather them

For the batter:
1. 1 cup idli rice
2. 1/4 cup urad dal, soaked for 4 hours
3. Salt to taste
For the stuffing:
1. 1 cup fresh spinach, finely chopped
2. 1/4 cup grated carrot
3. 1 green chili, finely chopped
4. 1/2 teaspoon mustard seeds
5. 1 tablespoon oil
6. Salt to taste
7. 1/2 teaspoon lemon juice

Follow step-by-step instructions

Prepare the idli batter by soaking the rice and urad dal, then grinding them into a smooth batter; allow it to ferment overnight.
For the stuffing, heat oil in a pan, add mustard seeds until they splutter, then add the chopped spinach, grated carrot, green chili, and salt. Cook until the vegetables soften; stir in the lemon juice.
Grease idli molds and add a layer of batter, spoon in a portion of the spinach stuffing, and cover with more batter.
Steam the idlis in an idli steamer for 10-12 minutes until they are cooked through.
Serve hot with coconut chutney or sambar.