Idli is one of the most popular breakfast dish in Southern part of India. The recipe is generally made with rice and urad dal. This recipe is made using mutli-grain Idli flour. To celebrating the Independence Day, I have tried to make a Idlis in tri-color using fresh vegetables for colors. This recipe does not require soaking overnight like traditional Idli recipe as it uses instant multi-grain flour. Tricolor multi-grain idli, made with rava, amaranth, oats, quinoa and natural colors are from beetroot & carrot and spinach. Idli goes very well with tomato chutney, coconut chutney with or without coriander and sambhar.
Ingredients
For Orange Color Idli
- 1/2 cup Multi-grain idli flour see recipe below
- 1 medium Carrot
- 2 tsp Grated beetroot
- 1/3 cup Curd (yogurt)
- 1/2 tsp Baking soda
- Salt to taste
For White Color Idli
- 1/2 cup Roasted rava
- 1/3 cup Curd (yogurt)
- 1/2 tsp Baking soda
- Salt to taste
For Green Color Idli
- 1/2 cup Multi-grain idli flour
- 1 cup Baby spinach
- 1/3 cup Curd (yogurt)
- 1/2 tsp Baking soda
- Salt to taste
For Tempering
- 3 tbsp Oil
- 1/2 tsp Black mustard seeds
- 1/2 tsp Cumin Seeds
- 1/8 tsp Asafoetida (hing)
- 2 Green chilies fine chopped
- 1 tbsp Ginger paste
- 6-7 Fresh curry leaves chopped
- Some broken cashew nuts optional
Instructions
- To prepare multi-grain idli flour, see the recipe link in recipe notes. Out of three types Idlis, two are made with multi-grain flour and one with rava.
- Take three bowls. Add multi-grain idli flour in in two bowls and roasted rava in third bowl. Add yogurt and salt in each bowl. Grind spinach separately and carrot & beetroot together with very little amount of water. Adding beetroot gives a saffron color. Keep all of these aside. To prepare tadka, heat oil in a frying pan at medium heat. Once oil is hot, add cumin seeds and mustard seeds. Wait till starts crackling. Add chopped green chili and curry leaves in to it. Saute it for 30 seconds, add ginger and hing and saute it till ginger gets slightly brown. Add broken cashew-nuts and turn off the heat.
- Pour the tadka in each bowl equally. Add spinach puree and carrot-beetroot puree into two separate bowls of multi-grain idli flour.
- Mix all ingredients in each bowl very nicely. The batter consistency should not very thin or not very thick. Add water if needed. Once done, cover it and keep it aside for half an hour. Boil 2 cups of water in idli steamer at medium heat. Grease the idli maker with oil. Add baking soda in each bowl and mix it nicely. Wait for 5 more minutes.
- Pour the idli batter in idli maker from each bowl. Arrange the idli maker on idli stand and place the stand in hot boiling steamer. Cover it and let it cook for 15 min.
- Once its done, remove the stand with kitchen towel from steamer very carefully. Let it cool down. Once it cool, remove idli using spoon and place it in serving plate.
- Healthy and delicious tricolor idli is ready to be served with tricolor chutney. The three color chutney ...one is tomato chutney, second one is coconut chutney and third one is coconut with coriander leaves. To make green coconut chutney, just add coriander leaves in a same coconut chutney and grind it to make a paste. You can follow the recipe below.
- Serve it with tomato, coconut chutney and sambhar.
- This idlis can be packed for kids lunch boxes.
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WOW!This looks so beautiful and YUM
Thanks Kushi..