This Sorghum Spinach Idli is good for the people on weight loss as it is rich in fiber. Since sorghum is a gluten free whole grain , very good for people with diabetes and heart friendly recipe. This is a very awesome immunity booster recipe. Instant Sorghum Spinach Idli is a very fantastic fiber rich Idli recipe packed with various nutrients like copper , iron , magnesium , calcium and proteins.
Since I have also included spinach in this jowar idli recipe, it has become still more healthier . so do try this nutritious Instant Sorghum or Jowar Spinach Idli at your homes. Another recipe of an instant healthy idli at the end of the blog.
Preparation time – 15 minutes
Steaming time – 15 to 20 minutes
Total time – 30 to 35 minutes
Makes – 20 to 21 idli
- 1 cup sorghum flour ( jowar Flour)
- 1/2 cup Semolina ( fine rawa )
- 1 cup curds
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1 tsp split Bengal gram
- 1/2 tsp green chilly fine chopped
- Few curry leaves fine chopped
- Salt to taste
- 3/4 to 1 cup spinach leaves finely chopped
- 1/2 tbsp baking soda
Wash the spinach leaves very well in water 2 to 3 times and then transfer on a strainer and rest it at least for 15 minutes and allow the water to strain out nicely.
Then use it and finely chop the leaves and keep aside.
In a mixing bowl add sorghum flour , semolina , salt and curds and mix well.
Close the lid and rest it for 15 minutes.
Meanwhile prepare the tempering, heat the oil in a wok and add in mustard seeds and cumin seeds and allow to splutter.
Then put in Bengal gram and fry till golden brown , add in green chilly and curry leaves and give a nice mix once and switch off the stove.
Allow to cool down slightly and transfer the tempering on the batter and give a nice mix.
Then add in chopped spinach leaves and mix well.
At this stage add the water in batches and mix it properly to make the idli batter.
Heat the idli steamer with 1 ½ glass of water closing the lid until water starts to boil nicely.
Grease the idli plates with oil properly and keep aside.
Lastly put baking soda on the batter and immediately drizzle 2 tsp water on the soda and give a nice mix.
Transfer the batter on greased idli plate and place the plates in the steamer.
Close the lid and steam the idli for 15 to 20 minutes on low to medium flame.
After 15 minutes check the spinach idli once by inserting a knife.
If the knife comes out easily without sticky, allow to cool down for 2 to 3 minutes.
Then carefully take out idlis and serve the Instant Sorghum Spinach Idli with green coconut chutney and tomato chutney.
- Always use branded baking soda for soft and fluffy idli.
- 1 cup = 250 ml .
- You may add 1 ½ tsp eno fruit salt instead of baking soda or cooking soda.
- You can grind the spinach to paste and then add to the idli batter.
- If you use the paste then reduce the quantity of curds to half cup.
- Use sour curds for the best results.
- This idli batter will be slightly thicker than regular rice idli , so add the water carefully.
Check out – Instant Oats Yellow gram Idli.