Name: Healthy Methi Leaves Idli recipe by Bethica Das at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 3-4 cups dosa batter; 1 cup fenugreek leaves, chopped finely; 1 tsp. roasted coriander-cumin powder; 1/4 tsp. asafoetida; 1 tsp. red chili flakes; 1 tsp. grated ginger; 2 tbsp. fresh grated coconut; 1-2 tbsp. oil; 1/2 tsp. mustard seeds; 1 tsp. urad dal (split black gram lentil); 1 tsp. idli podi (gun powder) to garnish (optional)

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.

Ingredients Serving: 4

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

Instructions

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.

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