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
For Orange idlis:
For White idlis:
Use idli batter as such.
For Green idlis: