Idli batter: 4 cups
Spinach: 3-4 twigs
Water: for steaming
Oil: for greasing the idli mould.
Method: wash and chop your vegetables. Boil for 4-5 minutes and then puree them separately.
In a bowl, take pureed carrot and 2 ladles full of idli batter. Similarly, in a separate bowl, take pureed spinach and 2 ladles full of idli batter.
Grease your idle moulds.Pour the carrot and spinach idli batter onto the mould. Let it steam for 10 minutes till idlis are cooked properly.
Similarly, you can make plain idlis as well.
Serve it with any chutney of your choice.