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Three Color Idli Recipe

Semolina rich in protein, fiber, and B vitamins and may support weight loss, heart health, and digestion.

  • Prep time:
  • 25minutes
  • cook time:
  • 10minutes
  • serves:
  • 2-3

Ratings :

    • (0)

Details

Ratings

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Vegetarian

Level : Easy

Cuisine : South Indian

Course : Breakfast

Tags

  • #AnAajweek3
Ingredients

Ingredients For Three Color Idli Recipe

Methods
  • 1. For white color...Add all the ingredients to the semolina and mix well. The batter should neither be too thin nor too thick. Keep covered for 15 minutes.
  • 2. For green color...First wash the spinach thoroughly. Add curd as required and grind it in a mixer.
  • 3. Add all the ingredients to the semolina and mix well. The batter should neither be too thin nor too thick. Keep covered for 15 minutes.
  • 4. for the saffron color....First put 1 tbsp oil in the pan. Wash, chop and fry tomatoes, onions, ginger and green chilies.
  • 5. When it cools down, add curd and grind it in a mixer. Now add salt, asafoetida and tomato paste to the semolina and mix well.
  • 6. The batter should neither be too thin nor too thick. Keep covered for 15 minutes.
  • 7. For idli..First of all, grease the idli mold with oil. Fill 2-3 glasses of water in a big pan and keep it boiling.
  • 8. Add eno little by little to all the solutions. And mix well. Now pour all the three batter little by little in the mold of 1 idli and cover it in a pan and keep it to cook on high gas.
  • 9. Now check with a knife or toothpick to see that it is cooked well. If the knife is clean then it is ready, otherwise let it cook for a while. Now turn off the gas. And remove it only after it cools down a bit.
  • 10. Tips... 1. The solution should neither be too thin nor too thick. 2.... Keep the bottom portion of the idli mold empty as water gets in it during steaming.
  • 11. 3. Do not remove the idli from the mold immediately after it is made, take it out only after it cools down a bit. Serve hot with idli chutney. .....Jai Mata Di....Meetu Garg.

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