Step 1
Boil carrots and blanch spinach separately. Blend each into a smooth, thick puree without adding extra water. Set aside.
Step 2
In a mixing bowl, combine soaked poha, besan, and curd. Stir in the salt and citric acid (if using). Mix thoroughly until combined. Cover and let the batter rest for 20 minutes.
Step 3
Heat oil in a small pan, add mustard seeds until they crackle, then toss in the chopped curry leaves. Pour half of this tempering into the rested base batter and mix well. Adjust consistency with a little water to form a thick idli batter.
Step 4
Divide the batter evenly into 3 separate bowls:
Step 5
Mix carrot puree into the first bowl for orange colour .
Step 6
Leave the second bowl plain for white .
Step 7
Mix spinach puree into the third bow for green colour l.
Step 8
Preheat your idli steamer and lightly grease the mini idli moulds with oil.
Step 9
Right before pouring into the moulds, stir ⅓ tsp of Eno fruit salt into each bowl to activate.
Step 10
Spoon orange, plain, and green batters into separate dents on the mini idli tray.
Step 11
Steam on medium-high heat for about 8 minutes, or until the idlis are light, soft, and fluffy.
Step 12
Assemble & Serve: Allow idlis to cool slightly before removing from moulds. Skewer one orange, one white, and one green mini idli onto wooden toothpicks to form patriotic tricolor sticks. Drizzle the remaining tempering over the top and serve hot with chutney and salad.
