Tri-Coloured Idlis Using Vegetable Puree

Tri-Coloured Idlis Using Vegetable Puree - Plattershare - Recipes, food stories and food lovers
Recipe Cuisine TypeBreakfast
Advertisement

About Tri-Coloured Idlis Using Vegetable Puree

A twist to the classic Idlis.An innovative way to get the fussy kids to have their vegetables...!!
4 from 4 votes
Print Pin

Recipe Time & More

Prep Time15 hours
Cook Time15 minutes
Total Time15 hours 15 minutes
Served AsBreakfast
Servings - 4

Ingredients
 

Advertisement

Instructions
 

  • 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.

Recipe Notes

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.
Advertisement
Explore Recipes by Tags south indian recipes

Please appreciate the author by voting!

4 from 4 votes

Visit Our Store

Plattershare Shop
Anju Bhagnari
Anju Bhagnari

4 Comments

4 from 4 votes

Leave a Reply