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Saturday, 4 February 2017

Healthy and Nutritious Methi Leaves Idli


          Idlis in general are a perfect breakfast option. So I dished out my all time favourite, in a new avatar by adding some chopped methi (fenugreek) leaves. You can go ahead and add any other greens of your choice to make them more nutritious. Serve these soft and fluffy treats along with sambar and chutney for a wholesome breakfast. So check for a step by step method with pictures to prepare it.









  • 3-4 cups dosa batter
  • 1 cup fenugreek leaves, chopped finely
  • 1 tsp. roasted coriander-cumin powder
  • 1/4 tsp. asafoetida
  • 1 tsp. red chili flakes
  • 1 tsp. grated ginger
  • 2 tbsp. fresh grated coconut
  • oil to shallow fry
  • 1 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1 tsp. urad dal (split black gram lentil)
  • 1 tsp. idli podi (gun powder) to garnish (opt)






           In a bowl, mix together the batter, greens, coriander-cumin powder, chili flakes, asafoetida,  ginger and fresh grated coconut.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and saute till light brown. Switch off the flame and pour this tempering over the idli batter. Mix well.

          Pour spoonfuls over greased idli moulds and steam for 15 minutes (5 minutes on a high flame and the remaining on low flame).

          Set aside to cool down and then demould. Garnish with idli podi (gun powder). Serve with sambar and chutney.


        










                 In a bowl, mix together the batter, greens, coriander-cumin powder, chili flakes,                                asafoetida, ginger and fresh grated coconut.



                 Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add 
                 the urad dal and saute till light brown. Switch off the flame and pour this
                 tempering over the idli batter. Mix well.




                                Pour spoonfuls over greased idli moulds.




                 Steam for 15 minutes (5 minutes on high flame & the remaining on low flame).







                      Garnish with idli podi (gun powder). Serve with sambar and chutney.













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