Spinach/palak Rava Idli (Green idli)

Spinach Idli3


It is a specality breakfast dish in Karnataka and popular in resturants across Bangalore. I tried to make it unique by adding spinach puree to give a greeny look.

The preparation does not require any soaking/fermenting and it is almost like instant idli just that it requires preparation and 10 minutes of resting time.

It is garnished with cashew nuts and grated carrot.

  • Yields – 12 to 15
  • Preparation time-10 minutes
  • Resting time-10-15 minutes
  • Cooking time-8-10 minutes (per batch)


  • Rava/semolina/Sooji- 1 1/2 cup
  • Natural yogurt-1 cup (adjust as per the consistency)
  • Spinach puree- 3/4 to 1 cup
  • Salt- as per the taste
  • Baking soda-a generous pinch
  • Oil-to grease the plate
  • Water- if required depending on the consistency.

For tempering:

  • Oil-2 tsp
  • Mustard seeds-1 tsp
  • Cumin -1 tsp
  • Bengal gram/urad dal-2 tsp
  • Chopped green chillies-2-3
  • Finely chopped ginger-1 inch
  • Curry leaves-2 sprigs

For garnishing: (optional)

  • Roasted cashews
  • Grated carrots


  • Heat oil in a pan- add mustard seeds, as it pops- add cumin seeds, curry leaves, Bengal gram/urad dal,ginger pieces and saute for few seconds.
  • Add semolina/sooji and roast on a medium low flame for 3-4 minutes or until slightly golden. Allow it to cool.

Spinach Idli1

  • Meanwhile beat the yogurt, spinach puree, salt(add ¼-1/2cup of water if the yogurt consistency is too thick)
  • To this yogurt mixture add roasted and cooled semolina/sooji mixture and mix well and set aside for 10-15 minutes (the consistency should be similar to idli /pancake batter).

Spinach Idli2

For steaming idlis:

  • After resting time add baking soda mix well- grease the idli plate place grated carrot/cashews and pour a ladle full of batter into the greased plate, steam cook for 8-10 minutes in a steamer.

Spinach Idli4

  • Serve hot with

Coconut Chutney

Cocount chutney2

Chana Dal/Split peas Chutney

Split peas Chutney1

Roasted Peanut Chutney

Peanut chutney

Mixed Vegetable saagu



  • The proportion of yogurt and spinach puree can be personalised as per the consistency.
  • For spinach puree-I blanched spinach in hot water for 4-5minutes and then pureed in the blender.
  • For steaming idlis- cooker/steamer can be used- if using cooker make sure not to use the weight on.

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on July 28, 2015, in Breakfast, Indian, Main dish and tagged , , , , , , . Bookmark the permalink. 28 Comments.

  1. Wow! This is as healthy as it can get.


  2. Nice spin on the plain idli

    Liked by 1 person

  3. What a lovely colour and that looks so good. Thanks for sharing 😊

    Liked by 1 person

  4. Love the color of your idli – super innovative 🙂

    Liked by 1 person

  5. Wow, this is totally awesome, Chitra

    Liked by 1 person

  6. I’ve just started making Dhokla (post to come) so of course I was attracted to this recipe. My husband tells me these dishes remind him of his Indian childhood….


  7. Super tempting Idlis..Beautiful colour..

    Liked by 1 person

  8. Visiting your site always makes me very hungry. The food here looks so good.


  9. This is totally as healthy as an idli can get…lovely share dear:)

    Liked by 1 person

  10. Awesome…..you rock…. I just love these idlies…… Tempting….

    Liked by 1 person

  11. I love these healthy green colored Idlies…..I make spinach pooris at home ,but your blog teaches how to include spinach in a healthy way…You have a wonderful blog ,Chitra….

    Liked by 1 person

  1. Pingback: Mixed vegetable curry/saagu | Chitra's Healthy Kitchen

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