About:

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)

Ingredients:

• 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

 Procedure:

• 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.

• 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).

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.

• Serve hot with

Coconut Chutney

Chana Dal/Split peas Chutney

Roasted Peanut Chutney

Mixed Vegetable saagu

Note:

• 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.