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 is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

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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