Drumstick Leaves Highly Spiced Idlis – Step-Through-Step Recipe

Sudha Subbiah
Drumstick leaves (Moringa) are filled with vitamins, and incorporating them into idlis makes for a wholesome, protein-wealthy, and flavorful breakfast. This recipe blends the goodness of traditional South indian idlis with the earthy taste of sparkling drumstick leaves and a touch of spice.

Substances:

2 cups idli batter (fermented)


1 cup drumstick leaves (cleaned and chopped)


1 green chili (finely chopped)


1 tsp grated ginger


1 tbsp oil


½ tsp mustard seeds


1 tsp urad dal


1 pinch hing (asafoetida)


Salt to flavor


Step-by-Step technique:

Put together the Leaves

Smooth the drumstick leaves thoroughly, take away the stalks, and chop finely.


Make the Tadka (Tempering)

Heat oil in a pan. Add mustard seeds, let them splutter. Add urad dal, chopped green chili, grated ginger, and a pinch of hing. Sauté in short.


Blend into Batter

Add the wiped clean drumstick leaves and sauté for 1–2 mins until barely wilted. Mix this into the fermented idli batter. Add salt as wished.


Prepare Idlis

Grease idli moulds. Pour the batter into every hollow space.


Steam

Steam in an idli cooker or steamer for 10–12 mins on medium warmth or until a toothpick comes out easy.


Serve

Allow it cool barely, then unmould. Serve warm with coconut chutney or sambar.


These highly spiced drumstick leaf idlis are wealthy in iron, calcium, and antioxidants, making them a perfect health-packed breakfast or lunchbox alternative.


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