Stuffed Spinach Idli
by Tarla Dalal
Added to 159 cookbooks
This recipe has been viewed 45104 times
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!
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.
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Accompaniments
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 |
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