Wednesday, 8 February 2012

Fenugreek Leaves Idli

Idli Batter 1 Cup
Fenugreek Leaves 1/4 Cup Packed
Green Chile 1
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Oil 1 tsp
Method of preparation:
Separate fenugreek leaves and thoroughly wash them.
Remove stems, wash and finely chop green chiles.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, fenugreek leaves and salt.
Fry till fenugreek leaves wilt and remove from heat.
In a bowl, add the idli batter, above fenugreek mixture and salt (if necessary).
Mix thoroughly and keep aside.
Grease idli moulds with few drops of ghee.
Spread few tablespoons of batter in each idli mould.
Place the idli stand in steamer.
Steam the idli for around 8 minutes.
Leave the idli outside for a minute or two to cool down.
Carefully remove the idli from idli mould with help of a spoon.
Serve fenugreek leaves idli with spicy idli powder or with sambar or with coconut chutney.

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