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Three Color Idli Recipe

Semolina rich in protein, fiber, and B vitamins and may support weight loss, heart health, and digestion.

Prep time:
25minutes

cook time:
10minutes

serves:
2-3

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Semolina 1 cup

Semolina

Description

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Curd Require

Curd

Description

Curd is a dairy product made by curdling the milk with edible acidic substance such as lemon juic ...

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Salt To taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Hing Pinch

Hing

Description

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Red Chilli 1 tsp

Red Chilli

Description

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Red Chilli 1 tsp

Red Chilli

Description

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Green color 1 /2cup

Green color

Description

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Spinach Leaves 20-25

Spinach Leaves

Description

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Saffron food color 1/2 cup

Saffron food color

Description

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Tomatoes 2-3

Tomatoes

Description

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Onion 2

Onion

Description

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Onion 2

Onion

Description

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Ginger 1 inch

Ginger

Description

Ginger is a knobby, multiple “fingered” rhizome with light to dark tan colored skin w ...

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Green chilies 2

Green chilies

Description

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Oil Require

Oil

Description

Oil is purified fat obtained from plant and animal sources. It is liquid at room temperature. The ...

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Eno 1 packet

Eno

Description

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Water Require

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Details

Vegetarian

Level : Easy

Cuisine : South Indian

Course : Breakfast

Ingredients For Three Color Idli Recipe

1 cup semolina 1 cup

Rava (Semolina)

Description

Semolina is a coarse flour made fr ...

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Curd diluted with 1 Tbsp water Require

Curd

Description

Curd is a dairy product made by curdling the milk with edible acidic substance such as lemon juic ...

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Salt according taste To taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Hing (Asafetida) Pinch

Asafoetida

Description

Asafoetida is dried latex which is ...

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Whole dry redd chilli 1 tsp

Chilli Red

Description

Chilli is a vital fruit that belongs to Capsicum genus. When chilli fruit gets ripened and d ...

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Whole dry redd chilli 1 tsp

Chilli Red

Description

Chilli is a vital fruit that belongs to Capsicum genus. When chilli fruit gets ripened and d ...

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For green color... Semolina 1 /2cup

Green gel color

Description

Green gel color is edible, water-soluble green food color in the form of a gel that usually has c ...

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Spinach chopped 20-25

Spinach

Description

Spinach is a a green leafy vegetable of edible flowering plant that belongs to Amaranthaceae fami ...

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For saffron color... Semolina 1/2 cup

Saffron

Description

Saffron is a spice derived from the yellow stigma and style of flower saffron crocus. It is one o ...

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Sliced tomatoes 2-3

Tomato

Description

It is a glossy red color berry fruit, commonly considered as a vegetable. It comes from the night ...

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1 onion 2

Onions

Description

The onion is a vegetable most common in every cuisine around the world. It is the bulb of the oni ...

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1 onion 2

Onions

Description

The onion is a vegetable most common in every cuisine around the world. It is the bulb of the oni ...

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1 tbsp Ginger 1 inch

Ginger

Description

Ginger is a knobby, multiple “fingered” rhizome with light to dark tan colored skin w ...

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green chili 2

Green Chilli

Description

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Oil Require

Oil

Description

Oil is purified fat obtained from plant and animal sources. It is liquid at room temperature. The ...

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Fruit salt or eno 1 packet

Fruits salt

Description

Fruit salt or fruit salts is a term for effervescent compounds made up of organic acids such as c ...

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Warm Water Require

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Methods

How to make Three Color Idli Recipe

1. For white color...Add all the ingredients to the semolina and mix well. The batter should neither be too thin nor too thick. Keep covered for 15 minutes.
2. For green color...First wash the spinach thoroughly. Add curd as required and grind it in a mixer.
3. Add all the ingredients to the semolina and mix well. The batter should neither be too thin nor too thick. Keep covered for 15 minutes.
4. for the saffron color....First put 1 tbsp oil in the pan. Wash, chop and fry tomatoes, onions, ginger and green chilies.
5. When it cools down, add curd and grind it in a mixer. Now add salt, asafoetida and tomato paste to the semolina and mix well.
6. The batter should neither be too thin nor too thick. Keep covered for 15 minutes.
7. For idli..First of all, grease the idli mold with oil. Fill 2-3 glasses of water in a big pan and keep it boiling.
8. Add eno little by little to all the solutions. And mix well. Now pour all the three batter little by little in the mold of 1 idli and cover it in a pan and keep it to cook on high gas.
9. Now check with a knife or toothpick to see that it is cooked well. If the knife is clean then it is ready, otherwise let it cook for a while. Now turn off the gas. And remove it only after it cools down a bit.
10. Tips... 1. The solution should neither be too thin nor too thick. 2.... Keep the bottom portion of the idli mold empty as water gets in it during steaming.
11. 3. Do not remove the idli from the mold immediately after it is made, take it out only after it cools down a bit. Serve hot with idli chutney. .....Jai Mata Di....Meetu Garg.