Note:(though the name of the recipe is Instant, there is a bit of soaking involved (maybe for 2-3 hours)
- Any type of Spinach (chopped finely /frozen cut spinach also does the job) : 2 cups
- Flavor enhancers : 1 cup whole mint leaves, 3-4 shallots (See , its as simple as that :)
- Spices : 1 tsp Turmeric powder, 1/2 teaspoon Asafoetida (hing), 1 teaspoon Cumin seeds
- White Rice/Brown Rice (or a mix of both) : 1.5 cups
- 6-8 dry Red Chillies
- Left over cooked Rice : 1 cup
- Grated Coconut : 1 cup (available in Indian grocery stores)
- 4 tablespoons Tamarind pulp or 1/2 teaspoon citric acid crystal or 2 teaspoons lemon extract
- Water to soak rice
- Soak the White/Brown rice along with Red Chillies in water until everything is properly soaked (2-3 hours)
- Drain the water and grind this soaked rice with all the rest of the ingredients, except for Spinach and Mint, to a smooth batter by adding little water so that the batter is not too runny, but just thick enough like Idli batter.
- Now add the Spinach and mint and mix well. Check for salt.
- If you want the Idlis to turn super soft, allow the batter to sit for atleast an hour (overnight is much better, but it would not become 'Instant' then right :)
- Drop small amount of these in oiled Idli moulds and steam the batter in a Idli steamer until the steam flows freely through the vent. Now reduce the heat to lowest setting and let it steam for 15 minutes.
- Take the moulds out of the steamer and check if its cooked by inserting a toothpick /knife into one of the idlis, just like you do a test for checking cakes.
- Let the moulds cool lightly, before removing the idlis from the moulds.
- Enjoy these healthy snacks with a cup of tea/ or even as a morning breakfast !
For the Oven Roasted Pathrodo: Inspired by Ranji's version of Roasted Pathrodo, I made this oven Roasted Pathrodo.
- Collard Green leaves without the stem/Any long leaf Spinach large enough to form a loaf when stacked and rolled with the thicker stem like portion of the leaf cut off very carefully without tearing the leaf
- Batter Ingredients : Same as the Batter mentioned above , except for the Spinach and Mint leaves (not that it would matter if the Spinach/Mint leaves are present, the more greens, the merrier your health :)I haven't tried it that way, as I just thought about it while I was drafting this.
- A sharp knife
- Preheat the oven to 450 degrees, grill mode.
- Spread a plastic cover, cut on the sides to expand. This is to prevent the staining of your counter top with the turmeric that goes into the batter :) ....that's a tip from my amma :) Start with two of the largest leaves,spread the leaves side by side with the sides generously overlapping each other, on the plastic cover apply batter on the leaf with your hands (you may wear a plastic cover around your hand and hold it in place by tying a rubber band/use a glove).
- Spread another leaf of similar/slightly smaller than the first leaf on top of these two leaves, spread the batter and then place two more leaves on top of this leaf, with their sides overlapping and repeat this until you feel that the stacked leaves would turn to a nice thick loaf if folded and rolled.
- Tuck the sides of the stacked leaves together inside and fold from bottom, just like you make a burrito :) and remember to apply, batter each time you tuck and roll as the entire loaf has to contain a generous application of the batter which gives it the taste.
- Cut the loaf from the circular end, so that each cut is not too thin or too thick.
- Spread them on a well greased baking pan (preferably non-stick) and roast them for 10 minutes. Turn them over and roast for another 5 minutes.
- Enjoy as a tea time snack :)