by Chef Deep
Added to 3 cookbooks
This recipe has been viewed 11638 times
These tricolor idlis give a healthy, tasty and colourful variation to the traditional steamed Idlis
- Wash and soak the rice and urad dal in lukewarm water for 2 to 3 hours.
- Drain, wash and grind to a smooth paste.
- Cover and keep aside overnight to ferment.
- Heat 1 tsp oil in a pan and saute the grated carrot. Add red chilli powder and salt. Keep aside.
- Grind the green peas and green chillies together to make a coarse mixture.
- Heat 1tsp oil in a pan and saute the green peas mixture. Add salt to taste and keep aside.
- Add tha salt to the Idli batter and mix well.
- Put spoonfuls of the batter into greased idli moulds.
- Cover each idli with the topping to form a tricolour. Carrots for orange, cheese for white and green peas for green. Place these with light hands on the idlis.
- Steam for 15 minutes.
- Serve hot with Sambhar or chutney of your choice.
This recipe was contributed by Chef Deep on 04 Apr 2011
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