Ingredients:
For Palak (Spinach) Batter:
- 1 cup idli rice or parboiled rice
- 1/2 cup urad dal (split black gram)
- 1/4 teaspoon fenugreek seeds
- 1 cup fresh spinach leaves (palak), chopped
- Salt to taste
- Water as needed
For Stuffing:
- 1 cup boiled and mashed potatoes
- 1/2 cup finely chopped onions
- 1/4 cup green peas (optional)
- 2 green chilies, finely chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- 1 tablespoon oil
- A handful of fresh coriander leaves, chopped
Instructions:
1. Preparing the Batter:
- Rinse the idli rice and urad dal together thoroughly. Soak them along with fenugreek seeds in water for about 4-6 hours.
- Drain the water and grind the rice, dal, and fenugreek seeds into a smooth batter, adding water as needed.
- Blend the spinach leaves into a smooth puree and add it to the idli batter. Mix well.
- Add salt to taste and let the batter ferment for 8-10 hours or overnight.