Tri-Coloured Idlis Using Vegetable Puree

Tri-Coloured Idlis Using Vegetable Puree - Plattershare - Recipes, food stories and food lovers

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
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Recipe Time & More

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


  • 1 Tomato deseeded
  • 1 Carrot
  • 1 cup Coriander
  • 3 cup Idli Rice
  • 1 cup Urad organic whole
  • 1-2 tsp Salt or as per taste
  • Water As Needed
  • 1 tsp fenugreek seeds


  • 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.
Explore Recipes by Tags south indian recipes

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4 from 4 votes

Anju Bhagnari
Anju Bhagnari


4 from 4 votes

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