Stuffed Spinach Idli
by Tarla Dalal

Traditional idlis get a facelift with this exciting spinach stuffing! A flavourful and colourful mixture of spinach and onions is cooked between layers of idli batter to make a spongy, tasty delight that combines beautifully with chutney and sambhar. Make sure the spinach mixture is completely cool before steaming it; otherwise it might get soggy and spoil the texture of the Stuffed Spinach Idli. Enjoy this delicacy hot and fresh, for a memorable breakfast!

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Stuffed Spinach Idli recipe - How to make Stuffed Spinach Idli

1/2 recipe idli batter
oil for greasing

For The Spinach Stuffing
7 1/2 cups chopped spinach (palak)
1 1/2 tbsp finely chopped green chillies
1 cup finely chopped onions
2 tbsp butter
2 tsp oil
salt to taste

For Serving
sambhar
coconut chutney

Method
For the spinach stuffing

Heat the butter and oil in a broad non-stick pan, add the green chillies and onions and sauté on a medium flame for 1 minute.
Add the spinach and salt, mix well and cook on a medium flame for 3 to 4 minutes.
Allow the mixture to cool completely. Keep aside.

How to proceed

Grease the idli moulds using little oil, put 1 tbsp of the spinach mixture in each mould and top it with half a ladle of the idli batter evenly over it.
Repeat step 1 to fill 15 more idli moulds.
Steam in a steamer for 10 minutes or till the idlis are cooked.
Repeat with the remaining batter and stuffing to make 8 more idlis in 1 more batch.
Serve hot with sambhar and coconut chutney.

Nutrient values per stuffed idli

Energy	19 cal
Protein	0.5 g
Carbohydrates	1.2 g
Fiber	0.5 g
Fat	1.3 g
Cholesterol	0 mg
Vitamin A	1172.6 mcg
Vitamin B1	0 mg
Vitamin B2	0.1 mg
Vitamin B3	0.1 mg
Vitamin C	6.3 mg
Folic Acid	25.4 mcg
Calcium	17.4 mg
Iron	0.3 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	20.2 mg
Potassium	49 mg
Zinc	0.1 mg