Copyright © 2025, My Kitchen Diaries .All Rights Reserved
Soak rice and urad dal separately for at least 8 hours
Then wash them properly and grind into a smooth paste grinding them separately
After grinding both rice and dal mix both the batter together add little water if required for the consistency
Then cover and keep the batter for fermentation for at least 6 – 8 hours
For making spinach puree blanch 20 – 25 spinach leaves in boiling water for 2 minutes then refresh in cold water and grind it into a smooth paste by adding one green chilli
For carrot puree boil one chopped carrot then grind it into a smooth paste by adding little red chilly powder
After fermentation divide the batter into three parts
Add spinach puree 1 tbsp oil and salt in one portion mix well
Add salt and 1 tbsp oil to the second portion for white colour
Add carrot puree 1 tbsp oil and salt in the third portion and mix nicely
Now grease the idli moulds
In a big vessel put some water and start boiling it
Now divide the sachet of eno into three parts
Add one portion of eno in the orange batter
In the idli mould first put green colour batter only 2 tbsp
Place the mould in the steamer and let it cook for 5 -7 minutes
When done take out the idli mould and put some white batter on top of the green part
Again steam it for 5 – 7 minutes
After steaming take it out and put the orange batter on top and steam
When done take them out in a serving plate
Serve with thick coconut chutney
Copyright © 2025, My Kitchen Diaries .All Rights Reserved