How to Make Perfect Tri Colour Idlies

Tri Colour Idlies.

You can have Tri Colour Idlies using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Tri Colour Idlies

1. Prepare of for batter.
2. You need 3 cups of boiled rice, which is used for making idli dosa.
3. It's 1 cup of white urad dal.
4. You need to taste of Salt.
5. It's 3 tbsp + some of oil for greasing the idly moulds.
6. It's 1 1/2 tsp of fruit salt.
7. You need 2 tbsp of spinach puree.
8. Prepare 2 tbsp of carrot puree.
9. You need 1/4 cup of green chutney for serving.
10. You need 1/4 cup of coconut chutney for serving.
11. Prepare of Sambhar for serving.

Tri Colour Idlies instructions

1. Wash and soak rice and dal separately, for at least 8 hours, then grind them separately into a smooth batter, the dal should be very fine, then mix both of them in a big bowl, very nicely, cover and keep it for at least 6 hours for fermentation.
2. After 6 hours, In a kadai boil chopped carrot, until becomes soft, then strain them and put them in a mixer jar.
3. Grind them a little, then add little tomato sauce, then grind it into a fine paste, take out the carrot puree in a bowl.
4. Blanch 15 - 20 spinach leaves, strain them and refresh in cold water, then put them in a mixer jar with green chilli and grind it into a fine paste.
5. Add salt to the batter and divide it into three portions, in first one add spinach puree and oil, remain the second one as white but add oil and in the third bowl add carrot puree, oil and red chilli powder.
6. Mix them well, all the three batters are ready.
7. Now add fruit salt to the green mixture and mix well, pour little batter in the greased idly mould.
8. And steam for 5 - 7 minutes, the green idlies are ready.
9. Now prepare the white mixture by adding fruit salt, pour the batter on top of the green idly and steam again for 5 - 7 minutes.
10. Now prepare the orange mixture by adding fruit salt and pouring on top of the white idlies, again steam them for 5 - 7 minutes, the tricolour idlies are ready, serve them with sambhar, coconut chutney and green chutney, garnish with bunch of coriander leaves.