Methi Leaves Idli Recipe |fenugreek leaves Idli
Methi leaves Idli recipe - masala idli recipe with detailed video instructions. Please watch the video for the consistency of the batter as well.
Ingredients
- Handful of leaves methi leaves / fenugreek leaves (clean wash and keep it ready)
- 1 cup idli rave /rice rava /cream of rice
- small keylime size tamarind wash and soak it in water
- 2 tbsp jaggery
- 1.5 tsp salt or salt to taste
- 2 tsp red chilli powder
- 1 tsp jeera powder / cumin powder
- 2 tsp coriander powder/dhania powder
- 1 cup water
Instructions
- Finely chop the methi leaves
- Take the chopped greens in a big pan, add rava, tamarind extract, and all the ingredients except water . mix it well
- Add enough water and mix it. Until now I have used 1.5 cups of water. Cover it and keep it aside for at least 30 minutes
- After an hour or so - mix the idli batter, add more water if needed to get the consistency as shown here in the video
To make the idlis:
- Keep the steamer / pressure cooker with water on medium high heat
- Grease the idli plates .
- Put the idli batter to the greased idli plates,
- steam cook the idlis for 20 minutes. If you are using a pressure cooker don't put the weight on.
- After 20 minutes reduce the heat to low, carefully open the lid and check the idlis.
- Wet your finger in cold water, touch the idlis, if the idlis are not sticky turn off the heat. else keep it for some more time
- Leave it for a minute and then remove the idlis from the plate using a spoon.
- Serve with Chutney or it can be eaten without any side dish as well.
- With the given measurement we can make around 20 idlis.
Notes
make sure to mix the batter everytime you take the batter.