Tricolour idli recipe

by Executive Chef, Ajay Kumar, Jaypee Vasant Continental, Vasant Vihar

Method:
1.       Soak rice and dal for 02 hours and then grind in stone grinder until smooth.
2.       Remove from the grinder add salt and mix well
3.       Keep for fermentation for 12 hours in room temperature.
4.       Divide the batter into three parts.
5.       Mix carrot & spinach puree in two parts separately to make red & green colour idli.
6.       Place red colour batter in a round mould followed by white then green at the last
7.        Steam in oven for 20 min or till it done.
8.       Served with tomato chutney, coconut chutney and green coriander chutney.