Recipe: Tasty Methi Leaves Idli

Recipe: Tasty Methi Leaves Idli Delicious, fresh and tasty.
Methi Leaves Idli. Idli (Idly) is a very popular South Indian breakfast dish. This Methi Idli is a healthy alternative to the traditional idlis. Methi are a good source of Vitamin A, C, K, minerals like folic acid, iron and calcium.
So dish out in a new avatar by adding some chopped methi (fenugreek) leaves.
You can go ahead and add any other greens of your choice.
Serve these soft and fluffy treats.
You can cook Methi Leaves Idli using 12 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Methi Leaves Idli
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Prepare 3-4 cups of dosa batter.
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You need 1 cup of fenugreek leaves, chopped finely.
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It’s 1 tsp. of roasted coriander-cumin powder.
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Prepare 1/4 tsp. of asafoetida.
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It’s pinch of red chili flakes (opt).
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It’s 1 tsp. of grated ginger.
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You need 2 tbsp. of fresh grated coconut.
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Prepare of oil to shallow fry.
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Prepare 1 tbsp. of oil.
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You need 1/2 tsp. of mustard seeds.
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It’s 1 tsp. of urad dal (split black gram lentil).
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It’s 1 tsp. of idli podi (gun powder) to garnish (opt).
Methi leaves can be used to make a chutney which goes well with rice or with any breakfast like idli, dosa, pesarattu and uttapam.
Methi leaves / fenugreek leaves are rich in iron, Vitamin K and C.
Helps in digestion, controlling glucose, reduce cholesterol, and good for hair loss.
Try these methi leaves / menthya soppu / fenugreek leaves recipes as well. methi leaves pulav. methi leaves rice Methi Leaves Sambhar, while vegetables like red pumpkin, drumsticks and bottle gourd all contribute to the nutrient content of this recipe, the bumper iron top-up comes from the addition of methi leaves, which also adds to the flavour and aroma of the sambhar.
Methi Leaves Idli instructions
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In a bowl, mix together the batter, greens, coriander-cumin powder, chili flakes, asafoetida, ginger and fresh grated coconut..
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Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and saute till light brown. Switch off the flame and pour this tempering over the idli batter. Mix well..
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Pour spoonfuls over greased idli moulds..
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Steam for 15 minutes (5 minutes on high flame & the remaining on low flame)..
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Garnish with idli podi (gun powder). Serve with sambar and chutney..
Serve the Methi Leaves Sambhar piping hot with idli, dosa, rice or for a change, even with rotis.
You can use either fresh methi leaves (fenugreek) or dried methi or kasuri methi, to prepare this dish.
Serve Gujarati Methi Na Dhebra recipe dabbed with ghee and pounded jaggery.
Chana Methi Dal is a delicious lentil curry made.
Tasty & spicy Venthaya keerai kozhambu.