Green SPINACH IDLIS - With Mustard tadka And CHILLI GARLIC Sauce
These gluten free rice and lentil cakes are a staple in India, eaten for meals and as a snack. Adding Spinach and Chilli to this batter gives it festive flair and a little kick. It's sprinkled with a Mustard seed and Chilli tempering and adorned with a dollop of Chilli Garlic sauce. Heaven!
Ingredients
| Fresh spinach | 2 Cup (32 tbs) | |
| Green chillies | 3 | |
| Ginger piece | 1 Inch | |
| Lime juice | 1 Tablespoon | |
| Water | 2 Cup (32 tbs) (as needed) | |
| Rice flour | 1 Cup (16 tbs) | |
| Urad flour | 2 Cup (32 tbs) | |
| Eno/Fruit salt | 3 Teaspoon | |
| Oil | 2 Teaspoon | |
| Black salt | 1 Teaspoon | |
| Mustard oil | 1 Teaspoon | |
| Mustard seeds | 1 Teaspoon | |
| Curry leaves | 10 | |
| Chiles | 6 , slit lengthwise (3 green and 3 red) | |
| Chilli garlic sauce | 2 Tablespoon | |
| Oil | 3 Tablespoon |
Directions
Please watch the video for directions.
Recipe Summary
Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 10
