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.