Tri Color Idlis
Makes: 12 idlis (4 of each color)
Ingredients:
Ingredients:
For Orange idlis:
Idli batter – 1 cup
Tomato chutney (or) Tomato puree – ¾ cup
Salt – a pinch or two
For White 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
Method:
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 White 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.
- Grease idli plates with a 2 drops of sesame oil for each idli space.
- Fill idli plates with idli batter (one color per plate).
- Steam the idlis in an idli cooker till whistle. (If using pressure cooker allow steaming for 15 minutes in low flame without the weight)
- Serve hot with coconut chutney/onion-tomato chutney/kothsu(sambar)/milagai podi.