Close X
Wednesday, November 27, 2024
ADVT 
Appetisers

Tricolour Idli

Darpan News Desk IANS, 03 Feb, 2023 12:09 PM
  • Tricolour Idli

Photo courtesy of IStock. 

Ingredients:

500 gms urad dal

1 kg idli rawa

5 gram cooking soda salt (as per taste)

For colour:

tricolour idli

50 gms carrot puree

50 gms spinach puree, blanched 2-3 okra

Method:

Wash and soak urad dal and idli rawa separately. Urad dal needs to be soaked for 5 to 6 hours or overnight.

Drain the excess water and start grinding the urad dal with some salt in a wet grinder or blender to prepare the batter.

Add some water if needed and blend till you get nice frothy thick and smooth batter.

Squeeze out excess water from rava and add to the urad dal batter. Mix well and keep aside for fermentation in a warm place for a few hours.

Boil carrots and blanch spinach separately and put it in a blender for fine puree for the colour.

Once the batter is ready, take some batter in 3 separate bowls. Add the carrot puree and spinach puree to the 2 parts of batter separately and stir nicely to get the desired colour. Keep the 3rd part of batter as it is.

Take the idli mould, insert muslin cloth, sprinkle some water and keep aside. Preheat the idli steamer.

With a help of a spoon, first add the orange colour idli batter in the idli mould then the plain idli batter and the third with the green idli batter.

Cut one okra and place it on the centre of white layer of the idli batter.

Cook the tricolour idlis in the preheated steamer for about 15 to 20 minutes. Idlis should be soft, light and fluffy.

Remove the tricolour idlis and serve hot with sambhar and chutney.

MORE Appetisers ARTICLES

Perfect summer dips to pamper taste buds

Perfect summer dips to pamper taste buds
Snacks, wraps, fajita or even simple chips combined with delicious dips are ideal for get togethers. What is important is to whip the dip right and choose the right colours to make it irresistible.

Perfect summer dips to pamper taste buds

Beetroot Chutney by Manju Malhi

Beetroot Chutney by Manju Malhi
Beetroot chutney by Manju Malhi

Beetroot Chutney by Manju Malhi

Bhindi Raita by Chef Sokhi

Bhindi Raita by Chef Sokhi
Bhindi on its own is great with roti but how about to pair it with yogurt. This is definitely a recipe that will delight the senses and the palate.

Bhindi Raita by Chef Sokhi

Kasta Aloo Kachodi

Kasta Aloo Kachodi
Boil and peel the potato. Mash well. Add 2 tbsps of oil in a pan and heat it. Add cumin (jeera). Add the chopped onions, capsicum, salt and fry until brown

Kasta Aloo Kachodi

Palak Ke Shammi Kebab by Chef Sokhi

Palak Ke Shammi Kebab by Chef Sokhi
Ingredients 2 bunches Spinach, blanched with a little soda & chopped 6 tbsp Oil 1 tbsp Ginger, finely chopped 1 tbsp Garlic, finely chopped 2-3 Green chillies, finely chopped 2 tbsp Roasted Bengal gram powder ½ tsp…

Palak Ke Shammi Kebab by Chef Sokhi

Murukku, a crunchy Diwali Snack

Murukku, a crunchy Diwali Snack
Murukku is one of the most popular snacks in South India and it is even more popular at Deepavali (Diwali) festival time. It has long been the tradition at most…

Murukku, a crunchy Diwali Snack