Tricolored Instant Semolina Idlis

What makes this dish special

These idlis are a quick and healthy breakfast option that doesn't require soaking any dal or rice overnight. They are made with semolina, which is also known as rava or sooji, making them a healthy and instant choice. This recipe adds a twist by creating tricolored idlis, perfect for serving during national festivals. The colors are achieved naturally using beetroot and spinach purees, making them visually appealing and nutritious. These idlis can be served with coconut chutney, sambar, or podi powder, offering a versatile and delicious breakfast or snack.

Recipe

Ingredients: * Sooji (Semolina): 2/3 cup * Curd (Yogurt): 1/2 cup * Beetroot (Pureed): 1-2 Tbsp * Spinach (Pureed): 1-2 Tbsp * Salt: To taste * Curry Leaves: 1 tsp (finely chopped) * Grated Ginger: 1 tsp * Chopped Green Chilies: 1 tsp * Mustard Seeds: 1 tsp * Cumin Seeds: 1 tsp * Urad Daal: 1 tsp * Eno/Baking Soda: 3/4 tsp * Oil: 1 tsp * Water: As needed

Instructions:

1. In a pan, heat oil. Add mustard seeds, cumin seeds, and urad daal. Once they start to crackle, add curry leaves.
2. Add sooji and roast for 1-2 minutes until the raw smell disappears, but do not let it change color. Set aside.
3. In a bowl, add curd and 1/4 cup of water to the roasted sooji. Mix well and let it rest for 15 minutes.
4. Add salt, grated ginger, and chopped green chilies to the batter. Mix well and adjust the consistency with additional water if needed.
5. Divide the batter into three equal parts in separate bowls.
6. Add beetroot puree to one part and spinach puree to another. Leave the third part as is.
7. Add 1/3 tsp of baking soda or Eno to each part and mix well.
8. Oil the idli molds.
9. Quickly pour the batter into the molds.
10. Steam for 12 minutes.
11. Let the idlis sit in the steamer for 3-4 minutes after steaming.
12. Remove the idlis and serve hot with coconut chutney or green chutney.

Cooking Tip: Roasting the sooji helps prevent the idlis from becoming sticky.

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