Healthy Leafy Green Idly: A Kid-Friendly South Indian Breakfast
30 minutes
810 reads
About Healthy Leafy Green Idly: A Kid-Friendly South Indian Breakfast
Imagine fluffy, vibrant green idlis bursting with flavor—a delightful way to add a healthy twist to your family's meals! These aren't your ordinary idlis; they're packed with nutritious leafy greens and steamed to perfection, making them a delicious and sneaky way to boost your veggie intake.This South Indian staple is made with a wholesome blend of semolina, rice flour, and whole wheat flour, creating a light and airy texture. Perfect for picky eaters, these savory delights pair wonderfully with traditional sambar and chutney.Whether it's a quick breakfast, a satisfying lunch, or a light dinner, these green idlis are a versatile and healthy option that the whole family will love.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Dry Ingredients
- 0.25 cup Semolina suji
- 0.25 cup Rice Flour
- 0.25 cup Whole Wheat Flour whole
Leafy Green Paste
- 0.25 cup Coriander Leaves packed
- 1-2 Chilies adjust to taste, green
Other
- 1.5 tsp Salt or to taste
Instructions
- Finely chop the coriander leaves and green chilies. Combine them in a food processor and blend into a smooth paste.
- In a large mixing bowl, combine the semolina, rice flour, and whole wheat flour. Add the green paste and salt. Mix well until a thick batter forms. The batter should be thick enough to coat the back of a spoon.
- Lightly grease an idly mold with oil. This prevents the idlis from sticking. Pour the batter into the greased molds, filling each about ¾ full.
- Steam the idlis for 10 minutes. Allow them to rest for another 5 minutes before removing them from the molds. Resting allows the idlis to firm up and makes them easier to remove. Serve hot with sambar and chutney.
Recipe Notes
Good To Know
- For extra flavor and nutrition, blend a mix of spinach, fenugreek leaves, and coriander into the paste. You can also add grated carrots or finely chopped bell peppers for a colorful twist that appeals to kids.
- To make the idlies softer, allow the batter to rest for at least 20-30 minutes before steaming. This helps the semolina absorb moisture and results in fluffier idlies.
Expert Tips
- For a savory twist, temper the idli batter with mustard seeds, curry leaves, and urad dal before steaming.
- Experiment with different types of semolina for varied textures. Coarse semolina yields a slightly coarser idli, while fine semolina results in a smoother texture.
- If using fresh spinach or fenugreek, blanch them briefly before blending to retain their vibrant green color.
Storage Instructions
- If you’re preparing the idlies ahead of time, store them in an airtight container and gently steam them for 2-3 minutes before serving to restore their softness.
Related Posts You May Like
Recipe Nutrition
Calories: 184kcalCarbohydrates: 38gProtein: 6gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 1710mgFiber: 2g
Geeta Biswas
Articles: 919
4 Comments
Leave a Reply
You must be logged in to post a comment.
I’m excited to try this recipe!
Perfect dish! Can’t wait to cook it.
This is perfect! Can’t wait to taste it.
This looks so good! Appreciate the share.