Tri-Coloured Idlis Using Vegetable Puree
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A twist to the classic Idlis.An innovative way to get the fussy kids to have their vegetables...!!
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Ingredients
- 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
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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.
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.
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