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top angle shot of an oval tray with Amaranth Potato Idli and a flower on top along with a wooden bowl filled with amaranth

Healthy Green Amaranth Potato Idli

Rajgiri Potato Idli is a nutrtious and tasty South Indian breakfast recipe made with natural greens, amaranth and aloo. Since its steamed, it's easier to digest.
Course Breakfast, Main Course, Snack
Cuisine Indian, South Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes



  • Wash and clean beet leaves and then blanch them in hot water. Once it cools down, transfer to a blender and blitz to make a puree. Add little water if required. Keep it aside for now. In a mixing bowl, add amaranth flour, oats powder, semolina, salt, beet leaves puree, cumin seeds, sesame seeds, chilly powder and grated potatoes. Add enough water to give it a thick pouring batter consistency. Before you start making the idli, add baking soda to the mix.
  • Grease the idli molds with cooking spray. Fill each mold with the batter and steam them for 10-12 minutes. Take it off the flame and allow it to cool down completely before opening the lid. Carefully remove the idli from the molds. My mom sprinkles water over it to help de-mold easily. Healthy Green Amaranth Potato Idli is now ready.


To make amaranth flour - dry roast the seeds and then blitz to make a powder. Follow the same procedure to make oats powder. 
If beet leaves are unavailable, you can use spinach leaves.