Recipe: Rainbow Idlis for the South Indian Twist

Colours make us happy and hungry. So, we thought it would be nice if we take idlis as white canvases and paint them yellow with carrots, red with beetroot and green with spinach. A delish masterpiece for your dinner table! Don’t blame us if yours look too good to eat but, the kids won’t be complaining.

Ingredients:

For carrot purée
1 tbsp olive oil1 cup diced carrots
½ tsp sugar
A pinch of salt

For spinach purée
120 gms spinach
1 small onion, chopped
2 garlic cloves, minced
A pinch of salt
½ tsp freshly grated nutmeg

For beetroot purée
1 cup diced beetroot
A pinch of salt

For moong purée
1 cup husked, split moong beans (moong dal)
½ tsp turmeric powder
A pinch of salt

Idlis
1 kg idli batter, home-made or store-bought
Ghee or oil for greasing moulds

Garnish
¼ cup finely diced green, red and yellow bell peppers
¼ cup cooked green peas
¼ cup finely diced carrots
¼ cup finely diced French beans, blanched
¼ cup cooked sweet corn kernels

Method:

Carrot purée

1. Put the oil in a pan on medium heat. When hot, sauté the diced carrots for about five minutes, till soft.
2. Season with sugar and salt.
3. Process to a smooth purée in the blender. Reserve.

Spinach purée

1. Clean and wash the spinach thoroughly in several changes of water. Drain.
2. Steam the spinach with the onion and garlic for about 2 minutes, till bright green
3. Season with nutmeg and salt.
4. Process to a smooth purée in the blender. Reserve.

Beetroot purée

1. Cook the beetroot in salted water for about 10 minutes, till soft.
2. Drain and add a pinch of salt.
3. Process to a smooth purée in the blender. Reserve.

Moong purée

1. Wash the moong dal.
2. Put the dal in a pressure cooker with one cup of water.
3. Pressure-cook the dal for 10 minutes on low heat, after the cooker reaches full pressure.
4. Remove from heat and set aside, till the pressure subsides.
5. Add the turmeric powder and salt and process to a smooth purée in the blender. Reserve.

To make the idlis

1. Divide the idli batter into four portions.
2. Stir a vegetable purée into each portion of batter and combine well, so that you have an orange, green, red and yellow batter. Taste and check for seasoning.
3. Grease idli moulds with ghee or oil. (Use mini idli moulds for kids; they love them.)
4. Pour the batter into the moulds and arrange a few pieces of the prepared garnishes on top in attractive patterns.
5. Steam the idlis for about 10-15 minutes.
6. When done, remove the idlis from their moulds and serve.

Recipe Courtesy: Rushina Munshaw-Ghildiyal’s book titled A Pinch Of This, A Handful Of That
Image courtesy: ©Thinkstock photos/ Getty images
(Image used for representational purposes only)

 

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