Tricolor Idli
by Chef Deep
04 Apr 2011
This recipe has been viewed 19062 times
These tricolor idlis give a healthy, tasty and colourful variation to the traditional steamed Idlis
Tricolor Idli recipe - How to make Tricolor Idli
Preparation Time: Cooking Time: Total Time:
Makes 30 idlis
For The Idli Batter
3 cups parboiled rice (ukada rice)
1 cup urad dal (split black lentils)
salt to taste
oil for greasing
For The Topping
2 carrot , grated
2 cups green peas
2 green chillies , chopped
1 cup grated processed cheese
1 tsp red chilli powder
2 tsp oil
salt to taste
Method
For the Idli Batter
For the Topping
How to proceed
For the Idli Batter
- For the Idli Batter
- 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.
For the Topping
- For the Topping
- 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.
How to proceed
- How to proceed
- 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.
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