Spinach and Rajkot's famous green chutney Idli with Tomato and Coconut milk chutney








You will need :- For plain Idly batter
  • 3 cup Idly rice
  • 1 cup or 3/4 cup Urad dal ( white )
  • 1/2 tsp fenugreek seeds
  • salt per taste
You will need :- for Rajkot Chutney
  • 1/2 cup roasted peanuts
  • 1/2 cup fresh green chillies
  • 2-3 tbsp lemon juice
  • Salt to taste
You will need :- Green Idli
  • 3 cup plain Idly Batter
  • 2 cup fresh Spinach
  • 2 tbsp Rajkot chutney
  • 1/4 cup finely chopped 3 coloured capsicum
You will need :- Tomato and Coconut milk Chutney
  • 1 cup tomato puree ( I blanched 4 medium tomatoes and pureed them in grinder and strained through sieve )
  • 1/4 cup coconut milk
  • 1 tbsp Jaggery
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • Pinch of hing ( asafoetida )
  • 1/4 tsp Urad dal
  • Few curry leaves
  • salt to taste
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp dhanajeera powder
  • 1 tbsp Imli pulp ( tamarind )
  • 1 tsp sambhar masala powder
  • Fresh coriander leaves
Method:- how to make Idly batter
First soak the Idly rice at least for 3 hours and urad dal and methi seeds for at least 2 hours.
When you are ready to grind the dal and rice, drain the water from both and leave it aside.
First grind dal in a grinder with very less water, if needed add little water..grind the dal till you get very soft and fluffy batter. I've got a very powerful grinder, takes only 8-10 minutes. Krupa says in her post it may take 40 minutes as well.
Transfer dal batter in a another container.
In same grinder now add soaked Idly rice and grind smooth yet keep batter little coarse and thick.
Add rice batter into dal batter,  and add salt mix it and cover with lid.
Keep batter in a warm place to ferment for at least 8-10 hours. I always keep batter overnight to ferment and I get lovely risen batter every time.

Method :- Rajkot Chutney
Place all the chutney ingredients in a grinder, add couple of spoon water and make smooth chutney.

Method :- Spinach Idly
Wash spinach and M/W in a bowl for 2 minutes without any water.
Grind spinach in a grinder and make spinach puree.
Take 3 cup idly batter, add spinach puree, capsicums, chutney and very little salt.
Mix well, grease idly plates with any oil and pour idly batter in the moulds and steam 10-12 minutes.
Remove steamed idlies from the pot and let it stand for 2-3 minutes and then remove them and serve HOT with Tomato and Coconut milk Chutney.

Method :- Tomato and Coconut milk Chutney
Heat oil in a pan, add mustard seeds, let them crackle add hing and curry leaves.
Now add urad dal, let it get light brown and add tomato puree.
Let it cook for 3-4 minutes, now add salt, and all the masala powder and imli pulp.
Let it simmer, add jaggery and coconut milk.
When it get's little thicker turn off the heat.
Garnish with fresh coriander and serve with Hot Spinach Idlies.

5 comments

  1. lovely shots and you would enjoyed:)delicious idli

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  2. You've had quite the excitement with celebrities arriving right at your theatre! How fun... And these idli are beautifully photographed - I love the addition of the spinach puree...

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  3. Wow deepika...nice clicks..I liked the colourful idlis, presence of stars could not make this dull...Thank you for linking it

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  4. wow...that would be fab to see on rollsroyce coming with a royal touch for movie release...wonderful chutney with a variation

    ReplyDelete

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