Tricolor Rawa Idli

For Carrot Puree: Boil the chopped carrots until tender, let them cool, and blend into a thick, smooth puree without adding water.

For Spinach Puree: Blanch spinach leaves in boiling water for 1 minute, immediately shock in ice-cold water to retain bright green color, drain thoroughly, and blend without water.

In a large mixing bowl, combine fine semolina, curd, salt, citric acid, and 1 cup of water.

Whisk into a smooth, thick batter. Cover and let it rest for 20 minutes to allow the semolina to swell.

Heat oil in a small pan. Add mustard seeds and let them crackle.

Add chopped curry leaves and turn off the heat.

Pour half of this tempering into the rested semolina batter and mix well. Reserve the remaining half for final garnish.

Divide the rested batter equally into 3 separate bowls:

Bowl 1 (Orange): Add the carrot puree and mix until evenly colored.

Bowl 2 (White): Keep plain (add 1–2 tsp water if it thickened too much).

Bowl 3 (Green): Add the spinach puree and mix thoroughly.

Preheat your idli steamer with sufficient water over medium-high heat. Grease the idli molds lightly with oil.

Add ¼ tsp of Eno fruit salt to each bowl just before pouring. Mix gently until the batters turn light and frothy.

Layering: Spoon a layer of green batter into the bottom of each mold, gently add a layer of white batter in the middle, and top with the orange batter (or layer them side-by-side for a tricolor gradient).

Place the mold stand into the steamer, cover with a tight lid, and steam on medium-high heat for 8 to 10 minutes (a toothpick inserted into the center should come out clean).

Allow the steamed idlis to cool for 2 minutes, then scoop them out gently using a wet spoon.

Spoon the reserved tempering right over the center of the warm idlis and serve hot alongside fresh green chutney.