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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.
Tasty as well as healthy.
In a bowl, mix together the batter, greens, coriander-cumin powder, chili flakes, asafoetida, ginger and freshly 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 for 6-7 minutesand then demould. Garnish with idli podi (gun powder). Serve with sambar and chutney.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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