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Healthy Methi Leaves Idli

Nov-11-2017
Bethica Das
5 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Healthy Methi Leaves Idli RECIPE

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Steaming
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. 3-4 cups dosa batter
  2. 1 cup fenugreek leaves, chopped finely
  3. 1 tsp. roasted coriander-cumin powder
  4. 1/4 tsp. asafoetida
  5. 1 tsp. red chili flakes
  6. 1 tsp. grated ginger
  7. 2 tbsp. fresh grated coconut
  8. 1-2 tbsp. oil
  9. 1/2 tsp. mustard seeds
  10. 1 tsp. urad dal (split black gram lentil)
  11. 1 tsp. idli podi (gun powder) to garnish (optional)

Instructions

  1. In a bowl, mix together the batter, greens, coriander-cumin powder, chili flakes, asafoetida, ginger and freshly grated coconut.
  2. 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.
  3. Pour spoonfuls over greased idli moulds and steam for 15 minutes (5 minutes on a high flame and the remaining on low flame).
  4. Set aside to cool down for 6-7 minutesand then demould. Garnish with idli podi (gun powder). Serve with sambar and chutney.

Reviews (1)  

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Neha Dhingra
Nov-13-2017
Neha Dhingra   Nov-13-2017

Tasty as well as healthy.

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