HARI BHARI IDLI-
An age-old Hindu recipe, super simple, marvellously healthy and versatile which compliments any type of side dish, like the legendary Sāmbhar, or the chutneys or anything sweeter or anything super spicy n hot.
From street-side to fine dining, I guess almost 60% of the total population love it as a breakfast. It’s light, spongy, and super healthy as well which makes to so popular. When we talk about Idli, the entire southern India’s lifeline depends on it.
Being a diet freak connoisseur, I love my plate with the goodness and flavours and here goes my twist on the regular Idli.
Here we are not going to use any Urad dal/ black gram or rice flour in our Idli. Stay tuned for astoundingly different Idlis than the unvarying ones.
Let’s get into the nutritional values of the core ingredients.
Oats– Oats are Incredibly Nutritious. Oats are rich in Antioxidants, Including Avenanthramides. They Can Lower Cholesterol Levels and Protect LDL Cholesterol.
Spinach– This is a superfood. These calcium and iron-rich leaves can help strengthen your bones to fight against injury, apart from this, vitamins A and C, fibre, folic acid, and other nutrients that fight against colon and breast cancers. Spinach can protect against high blood pressure and heart disease and many more.
Mint leaves– when we think about mint the first things that come to our mind is, it Soothes Upset Stomachbut apart from this it got lots of other values. It treats Bad Breath, Combats the Common Cold and Flu, Reduces Fever, Reduces Stress, Improves Mental Awareness and Focus.
- 1cup oats flour(rolled oats toasted for 1-2 min then ground to a fine powder)
- 1cup of lightly toasted semolina/suji.
- 1cup curd
- 150gms of fresh spinach
- ½ cup mint leaves
- ½ cup coriander leaves
- 2 green chillies
- ½ inch ginger (finely chopped)
- 2tbsp grated coconut
- Salt to taste
- Dash of lemon juice
- 1tsp soda bicarb.
- Take the oats flour, semolina and salt in a mixing bowl.
- Whisk the curd and pour in the bowl, mix well.
- Blanch the spinach, drain the excess water from it
- Make the green paste by blending the spinach, mint, coriander, green chillies, ginger and a bit of salt.
- Add in the green paste to the oats n semolina mixture and mix well. Also, add the lemon juice and coconut.
- Add water to gain the consistency of an Idli batter.
- Leave it aside for 1-2 hours.
- Add the soda bicarb and mix well. Wait for 5 to 10 minutes more.
- Make the steamer ready, by the time grease the moulds.
- Pour the batter into it and steam them for 15 mins, until done.
- Check the Idlis with the help of a knife. If the knife comes out clean while pricking the Idlis, it is done
- Take it out n let it stand for 30 seconds and take out the idlis.
Enjoy it hot with Sambhar and coconut chutney or hot garlic/ groundnut chutney.