Ingredients:
For Idli Batter:
• 2 cups rice
• 1 cup urad dal (split black gram)
• 1/2 cup poha (flattened rice)
• 1 cup spinach (palak) puree
• Salt to taste
For Stuffing:
• 1 cup boiled and mashed potatoes
• 1/2 cup boiled and mashed peas
• 1 medium onion, finely chopped
• 2 green chilies, finely chopped
• 1-inch piece ginger, grated
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder
• 1/4 teaspoon asafoetida (hing)
• Salt to taste
• 2 tablespoons oil
• 2 tablespoons coriander leaves, finely chopped
Instructions:
Preparing the Idli Batter:
1. Soaking:
• Soak the rice and urad dal separately for 6 hours or overnight.
• Soak the poha for 30 minutes before grinding.
2. Grinding:
• Drain the water from the soaked rice and urad dal.
• Grind the urad dal to a smooth and fluffy batter, adding water as needed.
• Grind the rice and poha together to a slightly coarse batter.
• Mix both batters well and add salt to taste.
• Allow the batter to ferment overnight or for 8-10 hours.
3. Adding Spinach:
• Blanch the spinach leaves in boiling water for 2-3 minutes and then blend them to a smooth puree.
• Mix the spinach puree into the fermented idli batter.
Preparing the Stuffing:
1. Tempering:
• Heat oil in a pan. Add mustard seeds and cumin seeds. Let them splutter.
• Add asafoetida, chopped onions, green chilies, and grated ginger. Sauté until the onions turn translucent.
2. Adding Spices and Vegetables:
• Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
• Add the boiled and mashed potatoes and peas. Mix everything thoroughly.
• Cook for a few minutes until the stuffing is well combined. Add chopped coriander leaves and mix well. Let it cool.
Making Stuffed Palak Idlis:
1. Preparing the Idli Plates:
• Grease the idli plates with a little oil.
2. Assembling:
• Pour a small amount of palak idli batter into each idli mold, filling it halfway.
• Place a small portion of the stuffing in the center of the batter in each mold.
• Cover the stuffing with a little more palak idli batter.
3. Steaming:
• Steam the idlis in an idli steamer or pressure cooker (without the whistle) for about 10-12 minutes, or until a toothpick inserted into the idlis comes out clean.
4. Serving:
• Allow the idlis to cool slightly before removing them from the molds.
• Serve hot stuffed palak idlis with coconut chutney, sambar, or any chutney of your choice.
Enjoy these nutritious and flavorful Stuffed Palak Idlis as a healthy breakfast or snack!