Ingredients
- Idli batter – 3 cups
- Carrot – 1, grated
- Fresh spinach – 1 cup
- Salt – as required
- Oil – for greasing the idli moulds
- Water – as required
Preparation
- Start by dividing the idli batter into three equal portions and keep them aside.
- For the orange layer, cook the grated carrot with a little water until soft. Allow it to cool and blend it into a smooth paste. Mix the carrot paste with one portion of the idli batter. Add salt if required.
- For the green layer, blanch the spinach in hot water for a few minutes and immediately transfer it to cold water. Blend the spinach into a smooth paste and mix it with the second portion of the idli batter.
- Keep the third portion of the batter plain to create the white layer.
- Grease the idli moulds lightly with oil. Pour each coloured batter separately into the moulds and steam the idlis for about 10-12 minutes, or until they are completely cooked.
- Allow them to cool slightly before removing them from the moulds.
- Arrange the orange, white and green idlis together on a plate and serve hot with coconut chutney or sambar.
