Tri-Color Semolina Idli with Tangy Carrot Chutney: A Healthy & Festive Indian Breakfast
45 minutes
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About Tri-Color Semolina Idli with Tangy Carrot Chutney: A Healthy & Festive Indian Breakfast
Craving a vibrant and healthy breakfast that's ready in a flash? These Tri-Color Semolina Idli offer a delightful twist on a South Indian classic, boasting stunning hues and a flavor explosion that will awaken your taste buds.Made with easily digestible semolina, these idlis skip the soaking and fermenting, making them a quick and easy meal. The secret to their vibrant colors? Naturally derived hues from carrot puree and a refreshing mint-coriander paste.Served with a tangy carrot chutney, this recipe delivers a delightful balance of sweet and savory. Perfect for a festive occasion or a wholesome everyday meal, these idlis are guaranteed to be a crowd-pleaser.
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
Idli Batter
- 2 cup Semolina suji, or idli rice
- 2 cup Yogurt
- 1 1/2 tsp Oil
- 1 1/2 tsp Salt or to taste
- 1 1/2 tsp Baking Soda divided
Orange Color
- 2 medium Carrots chopped
Green Color
- 2 tbsp Mint Leaves
- 1/2 cup Coriander
Garnish (Optional)
Tangy Carrot Chutney
Chutney Tempering
- 1 tsp Oil
- 1 tsp Mustard Seeds
- 1 pinch Asafoetida
- 3 Curry Leaves chopped
Instructions
- In a large bowl, combine the semolina and yogurt. Mix well and let it rest for 30 minutes. This allows the semolina to absorb the yogurt and create a light and fluffy batter.
- While the batter rests, prepare the tangy carrot chutney.
- Heat oil in a pan. Add green chilies and sauté briefly until fragrant. Add chopped tomatoes and cook until softened. Then, add grated carrots and sauté for a few minutes.
- Stir in the tamarind paste/sauce and roasted peanuts. Remove from heat. Add salt to taste.
- Transfer the mixture to a blender or food processor and grind to a smooth paste. Set aside.
- Prepare the tempering for the chutney. Heat oil in a small pan. Add mustard seeds and let them splutter. Add asafoetida and chopped curry leaves. Sauté briefly until fragrant.
- Pour the tempering over the chutney and mix well. The tangy carrot chutney is ready.
- Return to the idli batter. Add oil and a little water, if needed, to achieve a thick yet pourable consistency.
- Finely grind the mint and cilantro leaves to create a vibrant green paste.
- Finely grind the chopped carrots to a smooth puree.
- Divide the idli batter into three bowls: a larger portion for the plain white idli, about ¾ cup for the carrot batter, and ½ cup for the mint-cilantro batter.
- Mix the carrot puree into one bowl and the mint-cilantro paste into another. Leave the third bowl plain.
- Grease the idli molds. Preheat a steamer or a large pot with water.
- Just before steaming, add baking soda to each batter portion. Add ¾ tsp to the white batter, ½ tsp to the carrot batter, and ¼ tsp to the green batter. The baking soda reacts with the yogurt, creating air bubbles that make the idlis light and fluffy. Mix gently.
- Layer the batter colors in the greased idli molds. Start with 2 teaspoons of white batter, then add 1 teaspoon of orange batter, and finally, a small amount of green batter. You can adjust the layering to your preference.
- Optionally, garnish with cashews before steaming.
- Place the filled idli molds in the preheated steamer, cover, and steam for 12-15 minutes.
- Check for doneness by inserting a toothpick into the center of an idli. It should come out clean.
- Once cooked, remove the idli molds from the steamer and let them cool slightly.
- Using a sharp spoon dipped in cold water, gently scoop out the idlis from the molds. Serve hot with the tangy carrot chutney.
Recipe Notes
Good To Know
- For extra vibrant colors and a boost in nutrition, try using steamed spinach puree for the green layer instead of, or in addition to, mint-coriander paste, especially if serving kids who might be sensitive to strong herb flavors.
- If you want crispier edges on your idlis, lightly grease the molds with ghee and sprinkle a few sesame seeds at the bottom before pouring in the batter—this adds both crunch and a subtle nutty flavor.
- The carrot chutney can be elevated by stirring in a spoonful of roasted chana dal or peanuts before blending, which lends extra creaminess and a mild, toasty undertone.
- Tri-colour idlis are best served warm, but leftovers can be sliced and pan-fried with a touch of oil the next day for a delightful, crunchy snack or lunchbox addition.
Expert Tips
- Achieve perfectly even layers by ensuring each batter is at a similar consistency. If one is too thick, add a little water; if one is too thin, add a touch more rice flour.
- For a fun presentation, use cookie cutters to shape the pan-fried leftover idlis into stars, hearts, or other shapes.
- Get creative with the colors! Try using beetroot puree for a pink layer or sweet potato puree for an orange hue.
Storage Instructions
- Store leftover tri-color idlis in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 447kcalCarbohydrates: 73gProtein: 16gFat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 855mgFiber: 5gSugar: 9g
Pv Iyer
Articles: 60
6 Comments
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I’m thrilled to try this recipe!
What a flavorful dish! Thanks for sharing.
Awesome
Yummy recipe
Looks so good! Can’t wait to try it.
Great recipe! I’m eager to try it.