Tri-Coloured Idlis Using Vegetable Puree

4 from 2 votes

A twist to the classic Idlis.An innovative way to get the fussy kids to have their vegetables...!!
Prep Time 15 hours
Cook Time 15 minutes
Total Time 15 hours 15 minutes
Served AsBreakfast
Servings 4


  • 1 small tomato deseeded
  • 1 small carrot
  • 1 cup green coriander leaves
  • 3 cup Idli rice
  • 1 cup organic whole urad
  • Salt
  • Water as needed
  • 1 teaspoon methi dana


  • Wash the rice and dal and soak separately for 6 hours. Soak the methi Dana with the dal. Grind them separately.Mix them up. Add water to adjust consistency. Keep overnight to ferment.
  • Next morning add the salt and whisk well. Grind the tomatoes and carrot and strain to get the juice. Add to a part of the batter. Similarly, puree the green coriander leaves and use its juice to colour part of the batter.
  • Steam the idlis for 15 minutes. Serve with coconut chutney and sambhar.


Generally beetroot and spinach are used to colour idlis.
But I wanted to try these combinations too.
Must say, the subtle flavors really worked well.

Please appreciate the author by voting!

4 from 2 votes

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Anju Bhagnari
Anju Bhagnari

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