If you've ever wished for a quick, wholesome, and utterly adorable dish that checks the boxes for flavor, health, and convenience, these Semolina and Spinach Mini Idlis are going to be your new kitchen favorite. Fluffy, lightly spiced, and tinted green from fresh spinach, they’re a playful twist on the traditional South Indian breakfast classic. Whether you’re cooking for picky kids or prepping ahead for the week, these mini idlis made with semolina flour are easy to whip up and versatile enough to pair with just about anything—from coconut chutney to a drizzle of ghee and gunpowder. And yes, they’re totally meal-prep friendly!
Semolina and Spinach Mini Idlis
Prep Time 15 minutes mins
Cook Time 12 minutes mins
Total Time 27 minutes mins
Course Appetizer, Breakfast, Snack
Cuisine Indian
Mini Idli Mould Essential for those perfect little bite-sized idlis. If you don’t have one, you can use a regular idli tray and cut them into smaller pieces once cooked.
Steamer or Pressure Cooker (without the weight) Used for steaming the idlis. A large pot with a fitted lid and a trivet at the bottom works just as well.
Mixing bowl For preparing the batter.
Blender To puree the spinach into a smooth paste.
Tadka Pan (Tempering Pan) Ideal for roasting mustard and cumin seeds. Alternatively, a small frying pan will work.
Spoon or ladle To pour batter into moulds neatly.
For the Batter
- 1 cup semolina flour also labeled as sooji or rava
- ½ cup plain yogurt not too sour
- 1 cup packed fresh spinach leaves blanched and pureed
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 tablespoon finely chopped curry leaves
- 1 tablespoon grated ginger
- 1 finely chopped green chili optional
- ¼ teaspoon turmeric powder
- Salt to taste
- ½ cup water adjust consistency
- 1 teaspoon fruit salt like Eno or ½ teaspoon baking soda
For Greasing the Idli Moulds
Prepare the Spinach Puree
Wash spinach thoroughly and blanch it in boiling water for about 2 minutes. Drain and cool. Blend into a smooth puree using a splash of water. This will lend your idlis a vibrant color and mild earthiness.
Dry Roast the Semolina
In a dry pan over medium heat, roast semolina flour until aromatic but not browned—about 4–5 minutes. This helps prevent the idlis from becoming sticky or dense.
Mix the Batter
In a mixing bowl, combine the roasted semolina, yogurt, spinach puree, turmeric, and salt. Mix well and add water to reach a thick but pourable consistency. Let it sit for 10 minutes to hydrate.
Temper the Spices
Heat oil in a tadka pan. Add mustard seeds and let them crackle. Then add cumin seeds, ginger, green chili, and curry leaves. Sauté for 30 seconds and pour into the batter. Mix thoroughly.
Activate the Batter
Just before steaming, add the fruit salt or baking soda and mix gently. You'll notice the batter becoming airy—this is key to fluffy idlis.
Steam the Idlis
Grease your mini idli moulds. Pour the batter into each cavity, filling them about ¾ full. Place in a steamer or covered pot and steam for 10–12 minutes. Do not over-steam, as they can dry out.
Cool and Serve
Allow the idlis to rest for a minute before unmoulding them gently with a spoon or knife. Serve warm with your favorite chutney, sambar, or even spiced yogurt.
Pairings in Detail
- Classic Coconut Chutney: The cooling, creamy notes of coconut chutney balance the light spice of these idlis beautifully.
- Tangy Tomato Chutney: Adds a nice contrast with its acidity and touch of sweetness.
- Gunpowder (Idli Podi) with Ghee: A sprinkle of this dry spice mix with a drizzle of melted ghee turns these mini idlis into power-packed bites.
- Masala Chai or Filter Coffee: On a chilly morning, nothing beats dunking these warm idlis into a strong, spiced tea or frothy South Indian filter coffee.
You could even explore global pairings if you're feeling adventurous. A dip made from tahini and lemon could turn these into a Mediterranean appetizer, echoing the nuttiness of socca recipe or cheela recipe creations. Want a fun fusion breakfast? Serve them with a side of semolina pudding topped with fruit compote—breakfast meets dessert!
FAQs
1. Can I use fine or coarse semolina flour for this recipe?
Fine semolina flour (like that used in semolina pudding recipes or semolina pasta dough) works best for idlis, as it hydrates well and gives a smooth texture. Coarse semolina may leave the idlis grainy unless you soak it longer.
2. Can I skip yogurt for a vegan version?
Yes, you can substitute with any plant-based yogurt like coconut or almond yogurt. Just ensure it's unsweetened and unflavored. You may need to add a few drops of lemon juice to mimic the tang.
3. Are these idlis freezer friendly?
Absolutely! Steam the idlis, let them cool, and store in an airtight container in the freezer. To reheat, just steam them again for 5 minutes or microwave with a sprinkle of water.
4. Can I add other veggies?
Definitely! Grated carrots, beetroot, or finely chopped bell peppers can be added to the batter. They’ll boost the nutrition and color—great for kids’ lunchboxes.
5. Is this recipe suitable for toddlers?
Yes, it’s quite toddler-friendly if you skip the green chili. You can also reduce the salt slightly. These mini idlis make excellent finger food.
