Your Feedback

We Would like your feedback to improve our website

What is your opinion of this page

sentiment_very_dissatisfied
sentiment_dissatisfied
sentiment_neutral
sentiment_satisfied
emoji_emotions

Please select your feedback category below:

Suggestion
Something is not quite right
Compliment

Please leave your feedback below:

SEND

Tri-colour Idli

Calories 313.27

Macronutrients Breakup (Per Serving)

Protiens 10.25
Carbs 65.75
Fats 1.03
Fiber 1.20

Prep30 mins
Cook30 mins
Serves1 serves
AuthorAdmin

Ingredients:

· For the Base Batter (White Layer):

o 2 cups Idli rice or parboiled rice

o 1 cup split urad dal (black gram, de-husked)

o 1/2 teaspoon fenugreek seeds (methi)

o Salt to taste

· For the Orange Layer:

o 1/2 cup grated carrots or 1 tablespoon carrot puree

o A pinch of turmeric powder (optional, for a deeper color)

· For the Green Layer:

o 1/2 cup blanched and pureed spinach

o 2 tablespoons coriander leaves, finely chopped

o 1 green chili (optional, for a bit of spice)

Instructions:

1. Prepare the Idli Batter:

Rinse the rice and urad dal separately. Soak the rice with fenugreek seeds in one bowl and urad dal in another for 4-6 hours.
Grind the urad dal to a smooth batter, adding water as needed.
Grind the rice to a slightly coarse consistency.
Combine the rice and urad dal batter, add salt, and mix well. Allow the batter to ferment overnight or for 8-10 hours in a warm place.

2. Divide the Batter:

Once the batter is fermented, divide it into three equal parts.

3. Prepare the Orange Layer:

Mix the grated carrots or carrot puree into one part of the batter.
Add a pinch of turmeric powder if you prefer a deeper orange hue.

4. Prepare the Green Layer:

Mix the spinach puree, chopped coriander leaves, and green chili into the second part of the batter.

5. Layering the Idlis:

Grease the idli molds with a little oil.
Start by pouring a tablespoon of the green batter into each mold.
Gently pour the white batter on top of the green layer.
Finally, pour the orange batter on top.

6. Steam the Idlis:

Steam the idlis for 10-12 minutes or until cooked through.
Once done, let them cool slightly before removing them from the molds.

You can enjoy Idli with Coconut Chutney and Sambar

Nutritional Benefits:

Carrots provide beta-carotene, which is good for vision and immune function.
Spinach is rich in iron, and vitamin K, supporting bone health and overall vitality.
The fermented idli batter is a good source of probiotics, aiding in digestion.

This tricolour Idli recipe is not only visually appealing but also nutritionally balanced, offering a healthy and festive option for Independence Day.

Join 60.000+ Subscribers and get a new discount coupon on every Week.

Your Feedback

Tri-colour Idli

Macronutrients Breakup (Per Serving)

Ingredients:

Instructions:

Nutritional Benefits:

Sign Up For Newsletter

Feedback thumb_down

Please Don't Go!

Feedback