Name: Spinach Idli
Prep time: 30 minutes
Cook time: 20 minutes per batch
Yield: 20 people (80 idlis, assuming 4 idlis per person)
Cuisine: South Indian
Ingredients: 10 cups Idli Rice (soaked for 6 hours); 2.5 cups Urad Dal (soaked for 6 hours); 2.5 teaspoon Mustard Seeds (soaked for 6 hours); 5 bunches Spinach (fresh, washed); 2.5 tablespoons Salt (for batter); 5 tablespoons Oil (for greasing molds)

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How to Prepare

Prepare the batter by grinding the soaked idli rice, urad dal, and fenugreek seeds into a smooth paste.
Add salt to the batter and mix well. Let it ferment for 8-10 hours or overnight.
Blanch the spinach leaves in hot water for 2 minutes, then immediately transfer to ice water to retain color.
Puree the blanched spinach in a blender until smooth.
Mix the spinach puree into the fermented idli batter until well combined.
Grease the idli molds with a little oil or ghee.
Pour the batter into the idli molds, filling them about 3/4th full.
Steam the idlis in an idli steamer for 10-12 minutes on medium heat.
Check if the idlis are cooked by inserting a toothpick; it should come out clean.
Remove the idlis from the molds using a spoon and serve hot with chutney or sambar.