This dish is inspired by the recipes posted by various US bloggers for the 4th of July. These bloggers make cakes, pastries, cookies and fruit salads in the color scheme of the American flag. To symbolize the Indian Tri-color, I had initially thought of making this preparation for the 15th of August but I missed that opportunity. So this occasion of the Indian Republic Day, 26th of January, is a perfect setting to present this simple dish which is also one of our national favorites. Try to take out some time from your schedules on Saturday and prepare beforehand for this recipe so that you can have it for your Sunday breakfast.
Equipment and Utensils
Idli mold with steamer
2 Big bowls
1 Small bowl
250 grams Idli Rice
40 grams Urad Dal
100 grams Boiled Carrot Puree
60 grams Spinach Puree
1 teaspoon Salt
5-6 Fenugreek Seeds
2 teaspoons Vegetable Oil
Soak rice with fenugreek seeds in enough water.
Wash and soak urad dal separately in a small bowl.
After 4 to 5 hours of soaking, grind them to a smooth paste.
Don’t use too much water while grinding.
Paste should be thick and of coating consistency.
Now leave overnight for fermentation.
In the morning divide the fermented mixture into 3 parts.
In one part, add a little salt and carrot paste.
In the second part, add spinach puree and salt.
Leave the third part as it is but season it with salt.
Now take idli molds, and grease them with oil.
Now add above mixtures in different molds to get tri color idlis.
Steam them for 15 minutes.
Serve them hot with coconut chutney.
Preparation Time: 25 minutes
Soaking and Fermentation Time: 17 hours
Cooking Time: 15 minutes
Number of Servings: 5
Total Calories: 1142.7 Kcal
Fat: 12.64 gm
Protein: 29.3 gm
Carbohydrates: 232.55 gm
Folic acid: 70.75 ug