Tiffin Varieties‎ > ‎

Tri Color Idlis


Ingredients:

For Orange idlis:

Idli batter – 1 cup

Tomato chutney (or) Tomato puree – ¾ cup

Salt – a pinch or two

For While idlis:

Idli batter – 1 cup

For Green idlis:

Idli batter – 1 cup

Spinach leaves – 1 cup

Coriander leaves – few strands

Salt – a pinch or two

Yeild: 12 idlis (4 of each color)

Method:

For Orange idlis:

  • If using tomato chutney, mix directly with 1 cup of idli batter.
  • If using tomato puree heat a teaspoon of oil in a kadai and saute tomato puree for a few minutes until raw smell vanishes.

For While idlis:

Use idli batter as such.

For Green idlis:

  • Saute spinach leaves in a pan until cooked.
  • Grind to paste along with coriander leaves.
  • Mix with 1 cup of idli batter.
  1. Grease idli plates with a 2 drops of sesame oil for each idli space.
  2. Fill idli plates with idli batter (one color per plate).
  3. Steam the idlis in an idli cooker till whistle. (If using pressure cooker allow steaming for 15 minutes in low flame without the weight)
  4. Serve hot with coconut chutney/onion-tomato chutney/kothsu(sambar)/milagai podi.

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