TRICOLOUR MINI RAVA IDLIS
Want to celebrate India's Independence in style? Try out this easy instant tricolour mini rava idlis where I have not used any artificial colours. For orange idlis I added cooked carrot puree and for the green ones cooked spinach puree. Rava idli batter is white. Healthy, easy to make and a satisfying breakfast or brunch with coconut chutney, tomato chutney, sambar or podi masala.
Ingredients
FOR THE BATTER
- 1 cup semolina
- ½ cup plain yogurt
- 1 cup water divided
- 1 tsp Eno divided
- ¼ cup carrot puree
- ½ cup spinach puree
FOR TEMPERING
- 1 tbsp oil
- ½ tsp mustard seeds
- 1 sprig curry leaves
- ½ tsp urad dal
- ¼ tsp asafoetida optional
Instructions
PREPARE THE SEMOLINA BATTER
- Add semolina, yogurt and water in a mixing bowl.
- Mix it well so that there are no lumps.
- Cover and allow the batter to rest for 20-30 minutes.
- While the batter is resting let us prepare the purees.
PREPARATION OF THE PUREES
- For the carrot puree, peel and chop 1-2 medium carrots.
- Boil or steam them till done. I added the carrot pieces in a microwavable bowl with some water. Allowed it to cook for 2 minutes.
- Puree the cooked carrot in a food processor to a fine paste. Add a bit of water if required.
- For the spinach puree, I took 3 cups of baby spinach leaves.
- Add them to the boiling water. Allow them to wilt.
- Remove the wilted spinach leaves from the water.
- Puree it by adding about ¼ cup water in a food processor. Make a fine paste or puree.
PREPARE THE TEMPERING
- Heat 1 tbsp oil in a small pan over low medium heat.
- When the oil is hot, add the urad dal. Allow it to become a bit pinkish in colour.
- Add the mustard seeds. As soon as they begin to pop add the curry leaves.
- Add asafoetida if you are using any. Remove the pan from the heat.
GET THE IDLI MOLD AND STEAMER READY
- Grease the molds with a bit of oil.
- Add water in the steamer or a pan. Bring it to a boil over low heat.
- In the meantime lets get the tricolour batter ready.
PREPARATION OF THE TRICOLOUR BATTER
- Add salt to the batter.
- Also add the tempering to the batter and mix well.
- Divide the batter into 3 equal parts.
FOR THE WHITE BATTER
- As the batter is a bit thick, we need to add about ¼ cup of water.
- Also add 1 part of the divided Eno or use ¼ tsp. Mix the batter well.
FOR THE ORANGE BATTER
- Add the carrot puree to one part of the batter.
- Add 2-3 tbsp water, depending on how thick the puree is.
- Also add 1 part of the divided Eno or use ¼ tsp. Mix the batter well.
FOR THE GREEN BATTER
- Add spinach puree to the remaining batter.
- Here I didn't need to add any water as my spinach puree was enough.
- Add the remaining part of Eno or add ¼ tsp.
- Mix well.
STEAM THE IDLIS
- Add about 1 teaspoonful of white batter in the greased mini idli mold.
- Do the same with the orange and green batter.
- Put the molds in the hot steamer or pan. Cover and steam for 7-10 minutes.
- After 7-10 minutes, insert a toothpick in one of the idli. It should come out clean if it is cooked.
- Remove the molds from the steamer.
- Allow the idlis to rest in the mold for 5 minutes.
- Remove the idlis from the mold using a spoon or plastic knife.
- Serve it with your favourite chutney, sambar or rasam.
Notes
- If the orange carrot puree appears a bit pale, add ¼ tsp turmeric powder.
- If you don't have Eno then replace it with baking soda. If you are using baking soda, don't add turmeric to the orange batter. On steaming it will turn brown.
- Can make normal size idlis if you want to. Add a cashew nut on top before steaming.
- Add ginger chilli to the batter if you are making normal size idlis.
- It is important that the water in your steaming device is simmering before you add the idli molds for steaming.