Spinach Poha Idli Recipe – Authentic South Indian Steamed Cakes

Last Updated on 2 months by Neha Deshmukh

Spinach Poha Idli Recipe – Authentic South Indian Steamed Cakes

Hey everyone! If you’re anything like me, you love a good South Indian breakfast. And honestly, what’s not to love? Crispy dosas, fluffy idlis, and flavorful sambar… it’s the perfect way to start the day. Today, I’m sharing a recipe that’s become a real favorite in my kitchen – Spinach Poha Idli. It’s a fun twist on the classic, adding a boost of nutrients and a beautiful green hue. Trust me, these are a crowd-pleaser!

Why You’ll Love This Recipe

These aren’t your average idlis. The combination of poha and idli rava creates an incredibly soft and fluffy texture. Plus, the spinach adds a subtle earthy flavor that complements the tang of the curd beautifully. They’re also surprisingly easy to make, even if you’re new to steaming! I first made these when I was trying to sneak more greens into my kids’ diet, and they’ve been asking for them ever since.

Ingredients

Here’s what you’ll need to make these delightful Spinach Poha Idlis:

• 1 cup Jada Poha (Thick Flattened Rice)
• 1 cup Idli Rava (Coarse Rice Flour)
• 1.5 cups Curd
• Salt to taste
• 1 pinch Baking soda
• Oil for greasing
• 10-12 Palak (Spinach) Leaves with stems
• 0.5 teaspoon Cumin Powder
• 0.5 teaspoon Crushed Chillies

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Jada Poha (Thick Flattened Rice) – Regional Variations & Benefits

Jada poha is key to the soft texture. It’s thicker than the regular flattened rice you might use for poha kheer. You can find it in most Indian grocery stores. Different regions in India have slightly different varieties, so don’t be surprised if the color varies a little. It’s a great source of iron and carbohydrates, making it a healthy start to your day!

Idli Rava (Coarse Rice Flour) – Choosing the Right Grind

Make sure your idli rava is coarse. A fine powder won’t give you the same airy texture. If you’re grinding your own, aim for a slightly gritty consistency.

Curd – The Importance of Sourness

The curd (yogurt) is crucial for fermentation and that signature tang. Slightly sour curd works best! If your curd isn’t sour enough, you can leave it out at room temperature for a few hours to help it ferment.

Palak (Spinach) – Fresh vs. Frozen

I prefer using fresh spinach for the best flavor and color. But frozen spinach works in a pinch! Just make sure to thaw it completely and squeeze out all the excess water before pureeing.

Cumin Powder & Crushed Chillies – Spice Level & Freshness

These add a lovely warmth and a little kick. Feel free to adjust the amount of crushed chillies to your liking. Using freshly crushed chillies will give you the best flavor, but powdered chilli works too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the poha thoroughly. Then, soak it in ¾ cup of curd mixed with a little water (about ¼ cup) for 15 minutes until it’s nice and soft.
2. Next, blend the soaked poha into a smooth paste using a mixer or beater. Don’t worry if it’s a little sticky!
3. Combine the poha paste with the idli rava and the remaining ¾ cup of curd. Add a little water if needed to get a smooth, flowing consistency. Let this mixture rest for about 15 minutes.
4. Now, let’s make the palak puree. Microwave the spinach leaves (no water needed!) for about 4 minutes until wilted. Then, blend them into a smooth puree.
5. Mix the palak puree, cumin powder, and crushed chillies into half of the idli batter. This will be your green batter!
6. Grease your idli molds generously with oil. And get your steamer preheated – this is important!
7. Just before steaming, add a pinch of baking soda to the batter and mix quickly. This is what gives the idlis their fluffiness.
8. Now for the fun part! Pour the plain and palak batter into the molds alternately for a beautiful, layered effect.
9. Steam for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
10. Serve immediately with your favorite coconut chutney and sambar!

Expert Tips

• Don’t overmix the batter after adding the baking soda.
• Make sure your steamer has enough water to last the entire steaming time.
• If your idlis are sticking to the molds, try greasing them with a little more oil or lining them with banana leaves.

Variations

• Vegan Adaptation: Substitute the curd with plant-based yogurt.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce or increase the amount of crushed chillies to suit your taste.
• Festival Adaptations: These idlis are perfect for offering during Ganesh Chaturthi or Navratri. My grandmother always made a larger batch for these occasions!

Serving Suggestions

These Spinach Poha Idlis are best served hot with a side of coconut chutney and sambar. A sprinkle of podi (gunpowder) adds a nice touch too! They also make a great snack or light meal.

Storage Instructions

Leftover idlis can be stored in the refrigerator for up to 2 days. Reheat them by steaming them again for a few minutes. You can also freeze them for longer storage.

FAQs

What is Jada Poha and can I substitute it?

Jada poha is thick flattened rice. If you can’t find it, you can try using regular poha, but the texture won’t be quite as soft.

Can I use a different green vegetable instead of spinach?

Absolutely! You can use methi (fenugreek leaves), kale, or even broccoli.

How do I prevent the idlis from becoming sticky?

Grease the molds well and don’t overcook the idlis.

What is the best way to steam idlis for a fluffy texture?

Make sure your steamer is preheated and don’t open the lid during steaming. Adding baking soda right before steaming also helps.

Can I make the batter ahead of time, and if so, how should I store it?

You can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Add the baking soda just before steaming.