Spinach / Carrot Idlis

DSC_1122‘Idlis’ are quite healthy as is.  Made with Rice and Urad dal these are steamed – so no oil or fat involved and the batter being fermented, they are light on the stomach too. Because of their high nutrition value and also because they are a little bit like finger food, kids usually like it. My kids do. So I thought how to make them even more healthier? One problem I still have with my daughter is that she does not eat vegetables.  So I toyed with the idea of adding shredded veggies to the Idli batter but I knew that wouldn’t fly well with my ‘oh so fussy’ one. Hence I came up with this idea of adding pureed spinach and pureed carrots. This makes it colorful and attractive and taste wise these idlis turned out so delicious and flavorful that everyone enjoyed them – both kids and adults alike! As for me, I had a smug smile on my face and gave myself a mental pat on my back. Amazing how kids bring out your creative talents I say that… since I am anything but that:)

I am bringing these healthy ,delicious and vegan bread to Throwback Thursday this week. Also to Fiesta Friday where Sonal from Simply vegetarian777 and Petra from Foodeatlove are co-hosts.  Have a fabulous weekend!

Spinach / Carrot Idlis

  • Servings: makes 8 idlis of each kind
  • Time: about 30 mins with pre-prepared idli batter
  • Difficulty: easy
  • Print

Recipe for Idli Batter

I have posted the detailed recipe for making idlis before – Check that out here.

For making spinach puree:

Take about 2 cups of fresh spinach, washed thoroughly and puree/grind to a fine puree using about 1/4 cup water. You should get about 1/3 cup puree.

For carrot puree:

Take about 1/2 of a medium size carrot and chop it roughly into small pieces. Then puree/grind in food processor using about 1/4 cup water to get about 1/3 cup of puree.

For making Spinach Idlis or carrot idlis:

  • 1 cup Idli batter
  • 1/3 cup pureed spinach or pureed carrots (see note above)
  • salt as needed

Pour idli batter onto greased idli moulds and steam in idli cooker for about 10 minutes or until cooked. Serve hot with coconut chutney and sambhaar.

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