1kg idli batter

1 bundle spinach  (washed and finely chopped)

1 medium carrot (peeled and finely chopped)

Black pepper powder 1/2 tsp

Salt to taste

1tsp mustard seeds
1/2tsp split urid dal
1/2tsp asafoetida

Til Oil for sauté and greasing idli plates.


1. Clean, wash and chop the spinach and carrots.

2. Take a pan, add 1tsp mustard seeds and once its splutters add 1/2tsp split urid dal and sauté for half a second and add 1/2tsp asafoetida.

3. Now add the spinach and carrots, salt and pepper powder. Sauté for 2 minutes or until the spinach is cooked.

4. Add this mixture to the idli batter and mix well. Add salt to taste.  (I used store bought batter).

5. Greese the idli plates and pour the batter on each plate and steam in the idli cooker for 15 minutes or until done.

Serve hot with chutney or molaga podi.