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Monday, 2 February 2015

Yummy Colourful Idlis (Steamed Rice Cakes - South Indian Cuisine)


          These colourful Idlis are not only healthy but are a visual delight. They have the goodness of spinach, Beetroot and carrots, For more variation, Green Peas, Coriander leaves and Tomatoes too can be added to the batter. 

          They go very well with Coconut Chutney and Sambar. They not only serve as great breakfast option but are also good lunch box meal. Please check for a step by step method with pictures to prepare it.





  • 5 medium bowls of Idli batter
  • 1 medium Carrot, ground to a paste
  • 1/2 of a medium Beetroot, ground to a paste
  • 1 bunch spinach, blanched & ground to a paste
  • 1/2 tsp. turmeric powder
  • oil to grease the idli stand
  • Coconut Chutney to serve
  • Sambar to serve






          Add 3 tbsp. of the Carrot paste, 2 tbsp. Beetroot paste and 2 tbsp. Spinach paste to each individual bowl and mix well.

          For the yellow colour, add turmeric powder to the fourth bowl and mix well. Leave the fifth bowl as it is for the white colour.

          Pour spoonfuls of the coloured batter to a greased idli mould and steam for 15-18 minutes (Last 10 minutes on medium flame). When cool, demould it and serve with chutney and sambar.




                              Carrot, Spinach & Beetroot paste

                                     

                                Colourful Idli batter.

                                       

                 Pour spoonfuls of the coloured batter into a greased idli mould and steam for 
                15-18 minutes.



                               When cool, demould it and serve with chutney and sambar.












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