INGREDIENTS
1 cup rawa (semolina)
1/2 cup curd
1/2 cup water
2 tsp fruit salt or baking soda
1/2 cup spinach puree
1/2 cup beetroot puree
1/2 carrot puree
salt to taste
METHOD
Make puree of carrot, beetroot and spinach in blender separately. For orange color idli, mix in a bowl, 1 tbsp rawa, 1/2 tbsp curd, pinch of fruit salt, 1 tbsp carrot puree, salt to taste, some water to make thick consistency.
Likewise, make other batters, using spinach batter and beetroot batter.
Serves: 10-12 pieces
Pictorial:
For carrot batter:
1. Boil and blend small size carrot with little water.
2. 2 tbsp semolina.
3. 1 tbsp curd.
4. salt to taste.
5. Add pinch of fruit salt.
6. 1 tbsp of carrot puree and little hot water for consistency.
For Beetroot batter:
1. 2 tbsp semolina
2. 1 tbsp curd.
3. Salt to taste.
4. Pinch of fruit salt.
5. Add 1 tbsp beetroot puree and hot water to make thick
consistency.
6. Mix well and keep it aside.
For Spinach batter:
1. Take 5-6 freshly washed spinach leaves and blend it with little water.
2. In a bowl, take 2 tbsp Rawa
3. Add 1 tbsp curd.
4. Salt to taste.
5. Add fruit salt.
6. Add 1 tbsp spinach puree and hot water if required to make consistency.
7. Grease idli molds.
8. Fill the molds with colorful batters.
9. Steam idlis.
10. Your colorful idli are ready to eat.
1 cup rawa (semolina)1/2 cup curd
1/2 cup water
2 tsp fruit salt or baking soda
1/2 cup spinach puree
1/2 cup beetroot puree
1/2 carrot puree
salt to taste
METHOD
Make puree of carrot, beetroot and spinach in blender separately. For orange color idli, mix in a bowl, 1 tbsp rawa, 1/2 tbsp curd, pinch of fruit salt, 1 tbsp carrot puree, salt to taste, some water to make thick consistency.
Likewise, make other batters, using spinach batter and beetroot batter.
Serves: 10-12 pieces
Pictorial:
For carrot batter:
1. Boil and blend small size carrot with little water.
2. 2 tbsp semolina.
3. 1 tbsp curd.
4. salt to taste.
5. Add pinch of fruit salt.
6. 1 tbsp of carrot puree and little hot water for consistency.
For Beetroot batter:
1. 2 tbsp semolina
2. 1 tbsp curd.
3. Salt to taste.
4. Pinch of fruit salt.
5. Add 1 tbsp beetroot puree and hot water to make thick
consistency.
6. Mix well and keep it aside.
For Spinach batter:
1. Take 5-6 freshly washed spinach leaves and blend it with little water.
2. In a bowl, take 2 tbsp Rawa
3. Add 1 tbsp curd.
4. Salt to taste.
5. Add fruit salt.
6. Add 1 tbsp spinach puree and hot water if required to make consistency.
7. Grease idli molds.
8. Fill the molds with colorful batters.
9. Steam idlis.
10. Your colorful idli are ready to eat.
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