Spinach and cheese idli 1 cup black gram split (urad dal dhuli) 2 cups idli rawa Salt to taste 15-20 fresh spinach leaves (blanched) ½ cup grated cheese 1 tsp crushed peppercorns Wash and soak urad dal and idli rawa separately for three to four hours. Drain and grind the dal, sprinkling water as required, to a smooth and spongy batter. Drain idli rawa and add it along with salt to the dal batter and mix thoroughly using a whipping action so that the batter is well blended. Keep the batter in a large vessel, close tightly and rest in a warm place for 24 hours or at least overnight. Puree spinach leaves, leaving aside a few for shredding. Refresh under cold water. Add spinach puree to idli batter and mix well. Pour into lightly oiled idli trays, top with shredded spinach leaves and grated cheese. Sprinkle crushed peppercorns and steam till the idlis are done. Serve with chilli sauce or chilli garlic sauce.